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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut ham into 1/4-inch cubes. | 2. About 15 to 20 minutes before serving, put a large serving bowl in a low oven to warm. | 3. Have all the ingredients plus a medium-size bowl to hold the eggs within easy reach of the stovetop. | 4. Heat a wok or a small, heavy skillet or omelet pan over high heat until hot enough to evaporate a bead of water on contact. | 5. Add 1 1/2 tablespoons oil, swirl to coat the pan, then reduce the heat to moderate. | 6. When the oil is hot enough to puff one drop of the beaten egg on contact, add the eggs. | 7. If the oil is properly hot, they will swell and puff immediately. | 8. Give the mixture 3 to 4 seconds to set on the bottom, then gently push the cooked egg to the far side of the pan with a spatula, allowing the uncooked portion to flow underneath and puff on contact with the hot pan. | 9. Continue pushing the cooked portion aside as soon as the bottom sets. | 10. When there is no more freely running eggs, scrape the eggs promptly into a bowl and break into small bits. | 11. If you have cooked them correctly, they will be soft, a bit runny, and golden as opposed to brown. | 12. Wipe the wok clean of any egg bits, then return it or a large heavy skillet to high heat, and heat until hot enough to evaporate a bead of water on contact. | 13. Add 2 tablespoons oil and swirl to coat the pan. | 14. When the oil is hot enough to sizzle a grain of rice on contact, add the rice and toss briskly to coat and separate each grain and heat the mixture through, about 2 to 3 minutes. | 15. Lower the heat immediately if the rice starts to scorch. | 16. If the rice is sticking, push it to one side and dribble in another 1-1 1/2 teaspoons oil from the side of the pan. | 17. When hot, sprinkle the salt into the pan. | 18. Toss to combine, then add the ham and peas. | 19. Toss to mix and heat the mixture through, about 30 seconds, then return the eggs to the pan and stir gently several times to combine. | 20. Add the scallions, and toss another 5 to 20 seconds until the eggs are hot. | 21. Serve immediately for peak flavor. | 22. If the menu demands do-ahead cooking, fried rice can be kept warm for up to an hour, tightly covered, in either a steamer set over low heat or in a low oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3 1/2	cups	cooked	2363.375	517.6762	46.1668	4.2735
ham	1/2	cup	cubed	-	-	-	-
pea	1/2	cup	thawed	20.58	3.6995	1.3719999999999999	0.098
egg	2		beaten	143.0	0.72	12.56	9.51
peanut oil	4	tablespoons		477.36	0.0	0.0	54.0
kosher salt	1	teaspoon		-	-	-	-
green onion	3	tablespoons	sliced	4.86	1.0332	0.1746	0.0846

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.