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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (636g) Recipe makes 2 servings |
||
| Calories 1038 | ||
| Calories from Fat 301 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.5g | 51% | |
| Saturated Fat 4.8g | 23% | |
| Monounsaturated Fat 17.1g | ||
| Polyunsaturated Fat 9.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 226mg | 75% | |
| Sodium 1871mg | 77% | |
| Potassium 727mg | 20% | |
| Total Carbohydrate 151.3g | 50% | |
| Dietary Fiber 8.1g | 32% | |
| Sugars 5.2g | ||
| Protein 31.8g | 63% | |
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Ingredients
- 2 cups uncooked basmati rice
- 2 cups water
- 1/2-3/4 cup chicken stock
- 1 ham steak (cut into cubes)
- 1/2 cup frozen peas
- 2 eggs
- 3-4 tablespoons canola oil (or peanut oil)
- 1/4 teaspoon salt
- 2 tablespoons soy sauce
Directions
1
Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.2
Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.3
Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.)4
Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.5
Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.)6
Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.7
Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.)8
Enjoy! It's the best homemade fried rice you'll ever make!
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
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- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Technique > Stir-fry
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Texasmom2
On Jun 11, 2009
Finally, a fried rice recipe that turns out right - this is the one I've been looking for! I made it with chopped cooked chicken breasts, instead of the ham, and added about 1/2 cup of chopped onions and 1/2 clove of minced garlic, stir fried before adding the eggs, peas and chicken. This is a wonderful recipe - thanks for posting.
From: filjen
On May 15, 2009
Thanks so much for this recipe, since the end of April I've made it about 6 times and it's always turned out perfect. My granddaughter is a Fried Rice addict. I use bacon, about 4-6 slices, as it's always on hand and probably about 1 cup of peas and if there is any leftover cooked chicken that goes in as well. I also add 1 tablespoon of Worcestershire Sauce, my Mum used to do this, yum! Such an easy, delicious recipe that has become a family favourite. We are so grateful. Thanks heaps!!!!
From: Chef #1186316
On Feb 28, 2009
Hi! I was the one that posted this recipe, I wanted to modify it a bit but I Can no longer find my account so i had to create another one! Just like all of you I'm sure, I constantly try different things to improve my recipes. Here is a little tip to make this one easier. I cook the rice in chicken stock rather than plain water, this way you still get the good flavour but you don't have to add the stock while cooking it in the wok. I agree with all the suggestions that people have made. The great thing about this recipe is that its so basic (chicken stock, rice, oil, salt and soy sauce) you can really play around with the ingredients based on your preferences. I Have started adding smokey bacon instead of ham and its heavenly! (it even works well with soy bacon! for vegetarians. Enjoy, and thanks for all those who have taken ther time to rate it.
From: Chef #333545
On Jan 5, 2009
I wish I could give this more than 5 stars. It is wonderful and so easy to make. I didn't add peas, because I did not have any at the time. I also used olive oil instead of canola or peanut oil. Other than that I followed the directions exactly. I will be making this many more times. Next time though I am going to make it using chicken instead of ham as I found the ham a bit salty, but that may have just been they brand we used. Also, next time I will add another egg or two, as we like more egg in our fried rice. Thanks for posting this wonderful recipe, my husband said it is the best fried rice he has ever had.
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