I have to say this recipe has been one of my most pinned and repinned recipes on Pinterest. Before I started self-hosting my blog at my old location I counted the recipe had been pinned over 1,000 times.
While this may seem like a re-blog, it’s not. Years ago I studied Chinese cooking at UAB (University of Alabama at Birmingham). During those lessons I learned a fun element of Chinese cooking is the flexibility of the technique and ingredients. So, today’s recipe is a re-tooled, or if you will a “bevized” version of my own recipe. 😉
Let me explain: there are any number of protein you could use in stir fried rice – chicken, shrimp, scallops, pork, ham, tofu and so on. You can vary the veggies you add – just be sure you’re confident of the order they should be stir fried. For stir fried rice I usually use peas and carrots, mixed veggie etc., but sometimes I use an organic blend of veggies that included edamame. And of course, there’s the rice. Your can use cooked brown or white rice. Finally, there’s sauce that makes it oh, so good! And, I do vary my ingredients depending on the stir fry.
One other thing – for Asian cuisine I tend to use peanut oil, but I’ve been using coconut oil (the new “super food”) which is also used in a lot of Asia cooking. Give it a try!
I know Easter Sunday is upon us and many families prepare ham for their Easter dinner. That usually means leftover ham, and what to do with all of those leftovers? Well, here’s the recipe for you!
Suggestion: do all your prep work ahead of time – chopping, etc. Then, when it’s time to stir fry, your dish comes together in minutes!
Serving suggestion: Stir Fried Asparagus with Garlic and Soy Sauce
Bev’s Stir Fried Rice
2 tablespoons peanut or coconut oil
2 eggs beaten with 1/2 teaspoon low sodium soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 green onions, chopped
1 cup chopped ham
1 cup frozen peas and carrots
low sodium chicken broth (use to cook rice)
3 cups cooked rice
3 tablespoons low sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sherry
1 teaspoon sesame oil
- Cook rice in low sodium chicken broth ahead of time. I “wash” my rice in a strainer until the water runs clear under cold water. Next, I used 1 and 1/2 raw rice and 3 cups low sodium chicken broth.
- Measure out the frozen peas and carrots. Run warm water over the vegetables, drain and set aside to thaw.
- Beat eggs with the 1/2 teaspoon soy sauce. Spray a small skillet with cooking spray. Scramble eggs and when ready, turn eggs onto a small plate. Make sure the eggs are broken into small pieces. Set aside.
- In a small bowl or small measuring cup mix together the 3 tablespoons low sodium soy sauce, 3 tablespoons rice wine vinegar, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon sherry and 1 teaspoon sesame oil. Whisk to combine.
- Add 2 tablespoons peanut or coconut oil to the wok and heat on high until the oil begins to shimmer.
- Add minced ginger, minced garlic and chopped green onions and stir fry 30 seconds.
- Add ham and stir fry 1 and 1/2 minutes.
- Add the peas and carrots and stir fry for 2 more minutes.
- Add rice and eggs. Stir and combine to make sure all ingredients are combined and heated through.
- Finally, pour sauce over rice mixture and continue mixing making sure all ingredients are heated and well combined.
© 2016 Beverly Hicks Burch All Rights Reserved.