Ham and Egg Fried Rice

Ham and Egg Fried Rice might be just the side dish you are searching for. One portion of this dish contains about 14g of protein, 22g of fat, and a total of 404 calories. This recipe serves 4. For 65 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up kosher salt, milk, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. 303 people were impressed by this recipe. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 68%. If you like this recipe, you might also like recipes such as Ham and Egg Fried Rice, CHINESE HAM AND EGG FRIED RICE, and Kimchi Fried Rice with Fried Egg.

Servings: 4

Preparation duration: 40 minutes

 

Ingredients:

2 cups baby spinach

1/4 cup plus 3 tablespoons canola oil

3 cups cooked long grain rice, cooled

4 thick slices deli ham, cut into bite-size pieces

3 eggs

Kosher salt and freshly ground black pepper

1 tablespoon milk

1/2 onion, diced

Equipment:

frying pan

bowl

Cooking instruction summary:

Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes. While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat. Add the onions and saute until translucent, 2 to 3 minutes. Add the ham and cook until the edges start to brown, 3 minutes. In a medium bowl beat together the eggs and milk. Add a pinch each of salt and pepper. Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper. Serve immediately.

 

Step by step:


1. Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat.

2. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.

3. While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat.

4. Add the onions and saute until translucent, 2 to 3 minutes.

5. Add the ham and cook until the edges start to brown, 3 minutes.

6. In a medium bowl beat together the eggs and milk.

7. Add a pinch each of salt and pepper.

8. Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham.

9. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper.

10. Serve immediately.


Nutrition Information:

Quickview
404k Calories
14g Protein
22g Total Fat
35g Carbs
10% Health Score
Limit These
Calories
404k
20%

Fat
22g
34%

  Saturated Fat
3g
24%

Carbohydrates
35g
12%

  Sugar
1g
1%

Cholesterol
140mg
47%

Sodium
588mg
26%

Get Enough Of These
Protein
14g
28%

Vitamin K
82µg
79%

Selenium
25µg
37%

Manganese
0.73mg
36%

Vitamin A
1591IU
32%

Vitamin E
3mg
22%

Phosphorus
190mg
19%

Vitamin B6
0.32mg
16%

Vitamin B2
0.27mg
16%

Vitamin B1
0.22mg
15%

Folate
51µg
13%

Zinc
1mg
12%

Vitamin B5
1mg
11%

Vitamin B3
1mg
9%

Magnesium
37mg
9%

Iron
1mg
8%

Vitamin B12
0.49µg
8%

Potassium
275mg
8%

Copper
0.15mg
8%

Vitamin C
5mg
6%

Vitamin D
0.9µg
6%

Calcium
54mg
5%

Fiber
1g
4%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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