Ingredients
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3 1/2
-
1/2
-
1/2
-
2
-
4
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Ham and Egg Fried Rice, While cleaning up my tried and true recipes, I ran across this one. Simple, quick, and good. From The Modern Art of Chinese Cooking – Barbara Tropp. I love her recipes., While cleaning up my tried and true recipes, I ran across this one. Simple, quick, and good. From The Modern Art of Chinese Cooking – Barbara Tropp. I love her recipes.
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Steps
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1
Done
|
Cut Ham Into 1/4-Inch Cubes. |
|
2
Done
|
About 15 to 20 Minutes Before Serving, Put a Large Serving Bowl in a Low Oven to Warm. |
|
3
Done
|
Have All the Ingredients Plus a Medium-Size Bowl to Hold the Eggs Within Easy Reach of the Stovetop. |
|
4
Done
|
Heat a Wok or a Small, Heavy Skillet or Omelet Pan Over High Heat Until Hot Enough to Evaporate a Bead of Water on Contact. |
|
5
Done
|
Add 1 1/2 Tablespoons Oil, Swirl to Coat the Pan, Then Reduce the Heat to Moderate. |
|
6
Done
|
When the Oil Is Hot Enough to Puff One Drop of the Beaten Egg on Contact, Add the Eggs. |
|
7
Done
|
If the Oil Is Properly Hot, They Will Swell and Puff Immediately. |
|
8
Done
|
Give the Mixture 3 to 4 Seconds to Set on the Bottom, Then Gently Push the Cooked Egg to the Far Side of the Pan With a Spatula, Allowing the Uncooked Portion to Flow Underneath and Puff on Contact With the Hot Pan. |
|
9
Done
|
Continue Pushing the Cooked Portion Aside as Soon as the Bottom Sets. |
|
10
Done
|
When There Is No More Freely Running Eggs, Scrape the Eggs Promptly Into a Bowl and Break Into Small Bits. |
