Today’s post is brought to you by Allie from Fab fixes! She is a new contributor to this site and will be posting monthly! I’m so glad to introduce her to all of you today, and I’m pretty excited to try her yummy recipe too!
This must be the easiest and tastiest fried rice recipe I’ve ever had. My husband has spent 2 years perfecting it and we have it at least once a week! It’s our go-to recipe when we don’t have anything else in the fridge. I’m happy to share the yummy-goodness and convenience of this recipe with you. :) Also I’m super happy to be a new contributor on Beauty Through Imperfection. Thanks Paula for having me!! And here we go with the recipe:
|This is the Ham I usually use for this recipe|
1 1/2 c. uncooked white rice
1/4 c. butter or margarine
2 slices of deli ham (cut into squares)
2 chopped green onions *(Can use white onion)
3 lg. eggs
salt (to your liking)
pepper (to your liking)
garlic salt (to your liking)
3 1/2 Tbsp. Soy Sauce
To start off, get your rice cooking because it takes the longest. Just put it in a rice cooker or a pan – however you’re used to doing it. When it has about 5 minutes left to cook, put the butter in a frying pan on medium heat and let it melt. When it’s all melted add the ham squares and let them fry up for about 3 minutes, stirring occasionally. Next add the green onions and stir them around till they’re coated in the butter. Time to add the rice! Just dump it all in and stir it around until the rice has soaked up all the butter.
At this point remove the frying pan from the burner and let it cool on another burner while you crack the eggs (if you add the eggs without letting it cool they will cook too fast). Push the rice over to one side of the pan so the eggs have room to cook. Add the eggs to the empty spot of the pan. Place the pan back on the burner but leave part of it hanging over the edge. If you can tell from the picture below, I usually leave the part of the pan with the rice off the burner so it doesn’t cook too much while the eggs are cooking.
Time to add seasonings! Dash salt, pepper, and garlic salt over the whole pan (eggs and rice). If you don’t know how much to add, start with a little bit. If it’s not seasoned enough when you’re eating it you can always add more! Better not enough than too much I say! :)
Make sure you stir the eggs so they scramble nicely. When they’re cooked through enough for you mix the whole pan together slide it completely back onto the burner. Add the Soy Sauce – try to distribute it across all of the rice so it will mix better. Stir well! Dish it up and devour it!
|Mixed without soy sauce and with soy sauce|
*My husband and I frequently argue about the kind of onions that should be in this. I am a big fan of green onions but he loves the white. So, if you’re a white fan, start with the onions very first – cook them in the butter before the ham so they can soften. That’s about it! If you have any questions feel free to ask!
-Allie at fabfixes.blogspot.com