Ham and Egg Fried Rice
I'm all about quick lunches and dinners these days. A couple times a week, I may make time to prepare a more-complex meal for my family, but most days I fall back on quick-and-easy meals that I can throw together in under 30 minutes.
This recipe for Ham and Egg Fried Rice is perfect for breakfast, lunch, or dinner! It relies on leftover white rice, which works best since fried rice is best when made with cold rice. This recipe is a complete meal, with healthy fats, veggies, eggs, and ham. My kids and I love this meal, and usually eat it for a quick nutritious lunch in the middle of a busy day.
Ham and Egg Fried Rice
Prep Time: 5-8 minutes
Cook Time: 15 minutes
Total Time: 20-23 minutes
2 Tb leftover bacon grease (or substitute refined coconut oil)
2 celery stalks, chopped
2 chard or cabbage leaves (or substitute a baby bok choy), chopped
2 green onions, chopped
2 cloves of garlic, minced
4 slices of nitrate-free deli ham (such as Applegate Farms), chopped
1/2 Tb toasted sesame oil (optional)
1.5 cups of leftover white rice (the rice needs to be cold to fry up properly)
2 eggs, preferably from pastured hens
1 Tb butter or ghee
finely ground Celtic sea salt
Equipment needed: medium heavy-bottomed skillet, small skillet, bamboo spatula or large spoon
Chop the celery, chard/cabbage, and green onion.
Heat a medium heavy-bottomed skillet over medium-high heat. Add the bacon grease/refined coconut oil. Once the oil is hot and shimmery, add the celery, chard/cabbage, and green onion. Season with salt. Saute for about 5 minutes, stirring occasionally.
In the meantime, mince the garlic. Add the garlic to the skillet and saute for a few minutes.
Chop the ham. Drizzle the sesame oil into the skillet, and then stir in the ham.
Break the eggs into a small bowl. Season with salt and use a fork to beat the eggs lightly.
Melt the butter/ghee in a small skillet over medium heat. Once the butter is hot, pour in the eggs.
While the eggs cook, fold the cold rice into the vegetable/ham mixture. Allow to sizzle, stirring occasionally.
Let the eggs cook until they start to set, then lightly chop and fold them while they continue to cook. Cook the eggs until they are just done and still look a little wet.
Fold the eggs into the rice/veggie/ham mixture.
Serve and enjoy!
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