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Get all of your ingredients ready: a bottle of vegetable oil; 4 cups cooked rice that you have separated into individual grains with wet fingers (rinsing your hands frequently to remove the starch); 3 eggs that you have beaten in a cereal bowl; 1-2 cups diced cooked ham; 2 green onions that you have thinly sliced; in a ramekin or other small bowl put 1/4 -1/2 teaspoons coarsely ground black pepper, 1/2 teaspoon sugar, and 1 teaspoon salt-stir to combine; and get out a bottle of sesame seed oil.
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2
Heat a large frying pan over medium-high heat for about 3 minutes (for an electric stove, less time for a gas stove).
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Add 2 Table.
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vegetable oil and swirl to coat the pan.
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Add the eggs, and again, swirl the pan so that the eggs are covering the whole surface.
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When the eggs have started to set up, use a spatula to stir and flip over the eggs until they are firm and cooked.
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Add the ham, and the spices from the ramekin and stir for about 15 seconds.
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Add 2 Tablespoons more oil to the pan and then the rice.
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Use the spatula to frequently stir and flip over the rice.
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Cook for about 4 minutes to toast the rice a bit.
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Add the green onion, stir to blend and cook for about 30 seconds.
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Check for salt.
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Drizzle 1 teaspoon sesame seed oil over the rice and remove from heat.
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Lightly toss for the sesame oil to blend a bit.
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15
Variations: If you have leftover hash brown potatoes, you can also stir them in the last couple of minutes.
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If making for lunch or dinner, I often add 1 teaspoon minced garlic (or 1 teaspoon minced ginger or 1/2 teaspoons of each) and some petite frozen peas (You don't have to thaw the peas, as the heat from the rice will thaw them.)
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During late spring, sauted asparagus is delicious in place of the peas.
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Other meats that are good in this recipe, instead of ham, are crisp bacon pieces and diced Canadian bacon.
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You usually don't find black pepper in fried rice, but it makes the rice taste extra good.
