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1.
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Cook rice according to package directions (bring 2 cups of water to a boil, add 1/2 teaspoon of salt and rice, reduce heat and simmer for about 20 minutes).
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2.
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Allow rice to cool COMPLETELY, then refrigerate.
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This does make a difference it stops the fried rice from being gummy.
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3.Heat about 2 Tablespoons of oil* in a wok or large skillet over med-high heat.
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Add in onions and ham.
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Saute until onions are translucent and ham is browning on the edges.
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* The amount of oil is approximate.
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Bottom line: good fried rice has quite a bit of oil and butter.
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4.
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Remove onions and ham from the wok, set aside.
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5.
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Scramble the 2 eggs in the wok, using the leftover oil/grease from the ham and onions.
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Set scrambled eggs aside.
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6.
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Add the frozen vegetables to the wok.
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Looking for them to thaw and brown slightly.
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Set vegetables aside.
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7.
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Crank up the heat a little more.
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Add in more oil around 2 Tablespoons and about 3 Tablespoons of butter.
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Wok should be smokin hot at this point after being on med-high heat for so long.
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8.
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Add the cold rice to the wok, stir around (hence the name, stir fry).
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Allow to fry for a few minutes.
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9.
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Once rice is beginning to brown, add in soy sauce (more or less to taste), sesame oil, garlic powder, ginger and salt & pepper to taste
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10.
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When the rice is fried up to your liking, add in the ham, onions, eggs and vegetables that you had set aside.
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11.
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Let it all cook together for a couple of minutes, and serve hot.
