Fish FoodSimple, easy and tasty. And yes, it uses deli ham as an ingredient.
Use up your leftover cooked rice for the best texture and taste.
INGREDIENTS
3 Slices of deli ham, diced
1 Small onion, diced
1 Small carrot, peeled and diced
1 cup Portobello mushroom, sliced in large chunks Optional - can be substituted with with mushrooms, green beans, eggplant, zucchini, etc
2 cups Rice, cooked and chilled (a total of 4 cups of rice can be used)
½ cup Frozen peas
3 tbsp Soy sauce
1 Egg, cooked- scrambled and chopped into pieces
Oil for cooking Salt and pepper for taste
DIRECTIONS
1
Heat over medium high heat, a drizzle of oil in a large skillet. Add ham and sauté until crisp.
Add to skillet, onion, carrots and mushrooms (if using). Sauté until carrots are tender, about 7 minutes. Add additional oil if mushrooms soak it up.
2
Add to veggies, chilled rice and peas. Stir to break up any clumps.
Leave undisturbed, until heated through, letting rice brown on the bottom.
Then add soy sauce and cooked egg. Stir. And season with salt and pepper.
3
Enjoy! Top with sriracha, scallions or chili oil.
CategoryAsian, Gluten Free, Main Dish, Pantry, Pork
Ingredients
3 Slices of deli ham, diced
1 Small onion, diced
1 Small carrot, peeled and diced
1 cup Portobello mushroom, sliced in large chunks Optional - can be substituted with with mushrooms, green beans, eggplant, zucchini, etc
2 cups Rice, cooked and chilled (a total of 4 cups of rice can be used)
½ cup Frozen peas
3 tbsp Soy sauce
1 Egg, cooked- scrambled and chopped into pieces
Oil for cooking Salt and pepper for taste