Fried rice with vegetables and ham
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fried rice is a staple of Asian cuisine. Leftover cooked rice, which is fried the next day with other ingredients and popular Asian spices, is perfect for this dish. To give this fried rice a wonderful sweet and spicy flavor, add sweet chili sauce and fiery Asian chili oil. Paired with slices of ham, shiitake mushrooms, juicy bell peppers, and a tender omelet, the dish is not only delicious but also very filling and nutritious. Serve as a side dish or appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups cooled cooked long grain rice
- 1 large egg, beaten
- 1 cup diced ham
- 2 tablespoons of vegetable oil
- 0.5 cup thinly sliced shiitake mushrooms (remove stems)
- 0.5 cup red bell pepper, diced
- 1 tbsp Asian sweet chili sauce
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon soy sauce
- 1 - 1.5 tsp Asian chili oil
- 2 tbsp chopped green onions
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Recipes with similar ingredients: long-grain rice, shiitake mushrooms, ham, eggs, sweet pepper, ginger root, chili oil, soy sauce, green onions
Cooking the dish according to the recipe:
- Heat a large nonstick skillet or wok over high heat, then stir in 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan to create a flat egg pancake. Cook until half-set, about 10 seconds; remove the fried eggs to a plate.
- Add the remaining vegetable oil to the skillet, then add the ham and shiitake mushrooms and cook, stirring constantly, until golden brown, about 3 minutes. Add the bell pepper, sweet chili sauce, ginger, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the peppers are crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any lumps, and spread it out in the pan. Cook until heated through, about 3 minutes. Return the egg to the pan and cook, stirring and breaking the egg to thoroughly combine, about 1 minute. Season with salt, if needed. Add chili oil, garnish with green onions, and serve.
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