Every time I eat Chinese I compare it to China Jade and it never even comes close. I certainly didn't expect that the first time I would taste comparable Chinese to my beloved China Jade would be in my own kitchen. I simply made this fried rice to accompany some Asian Short Ribs that I was making for Valentine's dinner. It was easy and it seemed to fit the bill. I wasn't attempting to recreate my coveted Chalmette Chinese cuisine, but I was shocked when I had my first bite. It was delicious and VERY similar in flavor, texture and consistency to the best fried rice I have ever had and haven't had since prior to August 2005. I can't wait to make this for my brother Kent and my sister Jessica to see if they agree. They were my frequent partners in crime for China Jade visits and I know they will be the perfect judges.
Ham Fried Rice
Adapted from Southern Living November 2000
- 1/4 cup vegetable oil, divided
- 2 large eggs
- 1-2 cups diced cooked ham steak
- 1/2 large red bell pepper, diced
- 1/2 large sweet onion, diced
- 3 cups cooked rice
- 1/4 cup soy sauce
- 1 teaspoon chili-garlic sauce
- 4 green onions, sliced
Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes. Swirl the oil to coat the wok up the sides of the pan. Beat eggs with a whisk in a small bowl. Add eggs to wok; cook 2 minutes and scramble.
Remove from skillet; chop and set aside.
Heat remaining 3 tablespoons oil in skillet or wok; add bell pepper and onion; stir-fry 5 minutes until soft.
Add ham, and stir-fry 1 to 2 minutes or until golden.
Add rice and next 2 ingredients;
stir-fry 3 to 4 minutes or until thoroughly heated.
Stir in reserved egg,
and sprinkle with green onions.
Mix ingredients together and serve.