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.
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.
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.
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.