- 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
- 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.
- With fork, fluff rice. Cool to room temperature, about 50 to 60 minutes.
- 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.
- 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, 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.
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.