Ham and Egg Fried Rice

1. 1

   Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat.

2. 2

   Add the rice and spread it out in an even layer.

3. 3

   Cook the rice without stirring to crisp it up, 3 to 4 minutes.

4. 4

   Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.

5. 5

   While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat.

6. 6

   Add the onions and saute until translucent, 2 to 3 minutes.

7. 7

   Add the ham and cook until the edges start to brown, 3 minutes.

8. 8

   In a medium bowl beat together the eggs and milk.

9. 9

   Add a pinch each of salt and pepper.

10. 10

    Add the spinach to the rice and cook until wilted, about 2 minutes.

11. 11

    Then add the sauteed onions and ham.

12. 12

    Add the eggs and give it a good stir.

13. 13

    Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes.

14. 14

    Season with salt and pepper.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.