- Servings: 6-8
Ingredients:
| 3 cups | Water |
| 1½ cups | Long Grain White Rice |
| 4 Tbsp | Peanut Oil or, to taste, divided |
| 4 | Eggs, beaten |
| 2 cups | Cubed or Slivered Cooked Ham |
| 1 cup sliced | Mushrooms |
| 1 cup sliced | Green Onion |
| ½ cup | Thinly Sliced Carrots |
| ½ cup | Cooked Peas |
| 4 Tbsp | Soy Sauce or, to taste |
| 2 tsp | Granulated Sugar |
| Black Pepper, to taste | |
Directions:
Place water and rice in a saucepan, bring to a boil, cover and simmer until done, about 15 minutes. Cool rice, then spread onto a baking sheet and refrigerate until cold. Heat 1 tablespoon oil in a large skillet or wok. Add eggs and stir until scrambled, remove from pan and set aside. Add 2 tablespoons oil to hot pan and stir in ham, mushrooms, green onion, carrots and peas. Saute for a few minutes, then add remaining oil to pan. Stir in cold rice, adding more oil if needed. Stir in soy sauce, sugar, and pepper to taste.
Helpful Tips:
What I love about fried rice is that you can throw in just about any leftover vegetable and it's good, so take a peek in your refrigerator and see what would work.
