Ham Fried Brown Rice

April 20, 2014 1 Comment | Disclosure

Asian cooks believe that rice is the staff of life.  In 2014, I’ve vowed to focus more on healthier whole grain foods and will be using more brown rice.  I know there’s a frantic debate about which one is better for you, white or brown rice.  It just makes sense to me that natural is best, brown rice, rather than stripped and then enriched, white rice.  Consider trying Ham Fried Brown Ricefor your Chinese New Year Party.

Ham Fried Brown Rice

The secret ingredient and what sets Ham Fried Brown Rice apart is the addition of toasted sesame oil.  It “adds a rich nutty, flavor and aroma to Chinese cookery and stir fry recipes,” a perfect description right off the bottle!  I promise it’s better than take-out and an awesome way to use leftover ham.

Begin by cooking long grain brown rice earlier in the day.  Let it cool to room temperature.

Next, get everything ready; beat your eggs, slice the ham, chop an onion, rinse the frozen peas, and get everything out, canola oil, sesame oil, soy sauce, all lined up.  Stir frying is so fast and easy and the hardest part is the prep.

Ham Fried Brown Rice

Heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon canola oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Remove eggs to plate; set aside and let them set up.

Add another tablespoon of canola oil to wok and heat again.  Add ham and stir-fry until lightly browned, 2 to 3 minutes.

Ham Fried Brown Rice

Add remaining tablespoon of canola oil to wok and heat 30 seconds or until hot. Add onion; stir-fry over medium-high heat about 3 minutes or until tender.  While onions are cooking cut eggs into julienne strips.  Add cooked rice, peas, soy sauce to taste and sesame oil; cook 5 minutes, stirring frequently. Stir in ham and eggs and cook until heated through. Transfer to warm serving dish.  Serve immediately.

Ham Fried Brown Rice

 

Ham Fried Brown Rice

Make healthier ham fried rice using brown rice and make it taste just like your favorite restaurant does with toasted sesame oil, amazingly, the secret ingredient!

Ingredients

  • 2 cups uncooked long-grain brown rice
  • 3-1/2 cups water
  • 3 tablespoons canola oil, divided
  • 2 eggs, lightly beaten
  • 1 medium yellow onion, coarsely chopped
  • 1 cup smoked or baked ham, cut into julienne strips
  • 1 cup frozen green peas, thawed
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil

Instructions

  1. Combine rice and water in medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer rice about 40 to 45 minutes or until tender and all water is absorbed, stirring occasionally with fork. Remove from heat and let stand, covered, 10 minutes.
  2. With fork, fluff rice. Cool to room temperature, about 50 to 60 minutes.
  3. Heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon canola oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Remove eggs to plate; set aside.
  4. Add another tablespoon of canola oil to wok and heat again. Add ham and stir-fry until lightly browned, 2 to 3 minutes.
  5. Add remaining tablespoon of canola oil to wok and heat 30 seconds or until hot. Add onion; stir-fry over medium-high heat about 3 minutes or until tender. While onions are cooking, slice eggs into julienne strips. Add cooked rice, peas, soy sauce to taste and sesame oil; cook 5 minutes, stirring frequently. Stir in ham and eggs and cook until heated through. Transfer to warm serving dish. Serve immediately.

Notes

Be sure to buy toasted sesame oil and not hot chili sesame oil. There's a big difference. One is spicy the other is not. I made this mistake just once! Enjoy. Makes 6 servings.

http://fabulesslyfrugal.com/ham-fried-brown-rice/

Comments

  1. Another tip for the rice is to freeze it.
    I make it the night before, spread it out on a cookie sheet and then freeze it.
    It helps prevent the rice from sticking together and turning to mush while frying it.
    Haven’t tried Sesame oil before in it, but will definitely have to try it out!

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