Fried Rice with Ham & Peanuts Recipe
Ingredients
| 2 cups cold cooked long-grain white rice | ||
| Eggs | 2 | |
| Salt | 1/4 Teaspoon | |
| Salad oil | 4 Tablespoon | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| 1 medium-size green pepper, seeded and diced | ||
| Mushrooms | 1/4 pound, diced | |
| Turkey chicken | 1/2 pound, diced | |
| Salted peanuts | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
Directions
Rub cooked rice with wet hands so all grains are separated; set aside.
In a small bowl, lightly beat together eggs and salt.
Heat 1 tablespoon of the oil in a wok or wide frying pan over medium heat.
Add eggs and cook, stirring occasionally, until soft curds form; remove from pan and set aside.
Increase heat to medium-high; add 1 more tablespoon oil to pan.
Add onion and garlic and cook, stirring, until onion is soft; then add green pepper, mushrooms, ham, and peanuts.
Stir-fry until heated through (about 2 minutes).
Remove from pan and set aside.
Heat remaining 2 tablespoons oil in pan.
Add rice and stir-fry until heated through (about 2 minutes); stir in ham mixture and soy.
Add eggs; stir mixture gently until eggs are in small pieces.
In a small bowl, lightly beat together eggs and salt.
Heat 1 tablespoon of the oil in a wok or wide frying pan over medium heat.
Add eggs and cook, stirring occasionally, until soft curds form; remove from pan and set aside.
Increase heat to medium-high; add 1 more tablespoon oil to pan.
Add onion and garlic and cook, stirring, until onion is soft; then add green pepper, mushrooms, ham, and peanuts.
Stir-fry until heated through (about 2 minutes).
Remove from pan and set aside.
Heat remaining 2 tablespoons oil in pan.
Add rice and stir-fry until heated through (about 2 minutes); stir in ham mixture and soy.
Add eggs; stir mixture gently until eggs are in small pieces.
Chef
