Thursday, April 28, 2011

Ham Fried Rice

As promised by guest poster Jessie, here is her recipe for Ham Fried Rice, and I can attest that it is good. After the Easter dinner I was sent home with some spiral cut ham, yum! Jessie had sent me this recipe so I gave it a try; having never made ham fried rice before I can guarantee that even the most novice cook will be able to make this recipe and be delighted with the results. Thanks again to Jessie! -Caroline

We love ham at our house. It is so versatile and so delicious. You can buy ham in all varieties at the butcher or grocery store: whole, half, portion, bone-in, boneless, ready-to-eat, ready-to-cook. Lately, I have taken to purchasing ready-to-cook butt or shank portions (appetizing names, I know). This type of ham tends to be less expensive then more prepared varieties, has more flavor, and allows me to prepare the ham to my desire.
When I buy a large ham, I bake it according to the package directions and then let it cool. I will usually start by cutting a few large slices, then cube the rest of the ham, leaving a fair amount of meat on the bone. From a 10 lb ham, I am able to prepare and freeze ham for 7-8 meals: slices for 1 meal, cubes for 5-6 meals, and a bone for another meal.

One of my favorite recipes calling for cubed ham is fried rice. This recipe is very forgiving, and leaves room for all sorts of adaptations. If you have leftover rice or vegetables, this is a great way to use those foods. Also, everybody at my house likes ham fried rice. That alone makes it a valuable recipe. If you have an aversion to bone-in meat, you can use any type of boneless ham. -Jessie

Ham Fried Rice
Recipe and photos by Jessie
Makes about 4-6 servings

2 cups white rice, cooked
2 cups cubed ham
3-4 eggs, whisked together
2 Tbsp bacon grease or oil
1 cup diced onion
2 cups green peas
1 cup finely chopped carrots
¼ cup soy sauce

1. Using a large skillet or wok, fry your ham. If the ham is already cooked, you can omit this step. Remove the ham from the pan. Add a bit of bacon grease, or vegetable oil, to the pan.
2. This next step is key. Pour the whisked eggs into the pan, stirring constantly. Cook the eggs only until the begin to firm, about 40-50 seconds. As soon as they begin to take shape, pour the egg slurry into a separate bowl and set aside.
3. Put your chopped vegetables to the pan, adding a little grease or oil, as necessary. Heat until the onions are translucent. Add the ham. Stir in the rice, combing all the ingredients. Mix in the soy sauce. When the rice is heated through, add the eggs, stirring until the eggs are fully cooked. Serve hot and enjoy.

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