Kid-friendly and ready in about 30 minutes. Serves 4 to 6.
3 tablespoons oyster sauce (look for it in the Asian aisle at your grocery store)
2 tablespoons soy sauce
4 tablespoons peanut or vegetable oil
3 large eggs, beaten lightly
1 cup frozen peas, thawed
1/2 pound thick-sliced baked ham, cut into 1/4-inch pieces
2 garlic cloves, minced
4 cups cooked white or brown rice (I use MinuteRice)
5 scallions, sliced thin, optional
Combine oyster and soy sauces in small bowl; set aside. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium heat until just smoking. Swirl to coat pan bottom; add eggs and cook, without stirring, until just set, about 20 seconds. Scramble the break eggs into small pieces and cook , stirring constantly, until cooked through but not browned, about 1 minute. Transfer to small bowl.
Increase heat to high and heat remaining 2-1/2 tablespoons oil until just smoking. Swirl to coat pan bottom; add peas and ham and cook, stirring constantly, for 20 seconds (watch for splattering). Stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture and cook, stirring constantly and breaking up rice clumps, until heated through, about 3 minutes. Add eggs and scallions and cook, stirring constantly, until heated through, about 1 minute. Serve.
For a printable version of this recipe, go here.
3 tablespoons oyster sauce (look for it in the Asian aisle at your grocery store)
2 tablespoons soy sauce
4 tablespoons peanut or vegetable oil
3 large eggs, beaten lightly
1 cup frozen peas, thawed
1/2 pound thick-sliced baked ham, cut into 1/4-inch pieces
2 garlic cloves, minced
4 cups cooked white or brown rice (I use MinuteRice)
5 scallions, sliced thin, optional
Combine oyster and soy sauces in small bowl; set aside. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium heat until just smoking. Swirl to coat pan bottom; add eggs and cook, without stirring, until just set, about 20 seconds. Scramble the break eggs into small pieces and cook , stirring constantly, until cooked through but not browned, about 1 minute. Transfer to small bowl.
Increase heat to high and heat remaining 2-1/2 tablespoons oil until just smoking. Swirl to coat pan bottom; add peas and ham and cook, stirring constantly, for 20 seconds (watch for splattering). Stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture and cook, stirring constantly and breaking up rice clumps, until heated through, about 3 minutes. Add eggs and scallions and cook, stirring constantly, until heated through, about 1 minute. Serve.
For a printable version of this recipe, go here.