ham & egg fried rice

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   from foods of the world: the cooking of china, 1968. 

huo-t'ui-tan-ch'ao-fan 
(ham & egg fried rice)

1/2 cup shelled, fresh peas, or substitute thoroughly-defrosted frozen peas 
3 tbsp peanut oil, or flavorless vegetable oil 
2 eggs, lightly beaten 
3 cups chinese boiled rice 
1 tsp salt 
2 oz. boiled ham, sliced 1/4-inch thick and cut into 1/2-inch dice (about 1/2 cup) 
1 scallion, including green top, finely chopped
prepare ahead:

blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil uncovered for 5 to 10 minutes, or until tender. then drain and run cold water over them to stop their cooking and set their color. frozen peas need only to be thoroughly defrosted. 
have peas, oil, eggs, rice, salt, ham and scallions handy.
to cook:
set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. pour in 1 tbsp oil, swirl it in the pan and immediately reduce the heat to moderate. pour in the beaten eggs. they will form a film on the bottom of the pan almost at once. immediately lift this film gently with a fork and push it to the back of the panso that the still-liquid eggs can spread across the bottom of the pan to cook. as soon as the eggs are set, but before the become dry or begin to brown, transfer them to a small bowl and break them up with a fork. 

pour the remaining 2 tbsp of oil into the pan, swirl it around and heat it for 30 seconds. add the rice and stir-fry for 2 to 3 minutes until all the grains are coated with oil. add the salt, then the peas and ham, and stir-fry for 20 seconds. return the eggs to the pan, add the scallions and cook only long enough to het the eggs through. serve at once

Edited by TasunkaWitko

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TasunkaWitko Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14753	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: ham & egg fried rice Posted: 12 February 2010 at 18:22
	from foods of the world: the cooking of china, 1968. huo-t'ui-tan-ch'ao-fan (ham & egg fried rice) 1/2 cup shelled, fresh peas, or substitute thoroughly-defrosted frozen peas 3 tbsp peanut oil, or flavorless vegetable oil 2 eggs, lightly beaten 3 cups chinese boiled rice 1 tsp salt 2 oz. boiled ham, sliced 1/4-inch thick and cut into 1/2-inch dice (about 1/2 cup) 1 scallion, including green top, finely chopped prepare ahead: blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil uncovered for 5 to 10 minutes, or until tender. then drain and run cold water over them to stop their cooking and set their color. frozen peas need only to be thoroughly defrosted. have peas, oil, eggs, rice, salt, ham and scallions handy. to cook: set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. pour in 1 tbsp oil, swirl it in the pan and immediately reduce the heat to moderate. pour in the beaten eggs. they will form a film on the bottom of the pan almost at once. immediately lift this film gently with a fork and push it to the back of the panso that the still-liquid eggs can spread across the bottom of the pan to cook. as soon as the eggs are set, but before the become dry or begin to brown, transfer them to a small bowl and break them up with a fork. pour the remaining 2 tbsp of oil into the pan, swirl it around and heat it for 30 seconds. add the rice and stir-fry for 2 to 3 minutes until all the grains are coated with oil. add the salt, then the peas and ham, and stir-fry for 20 seconds. return the eggs to the pan, add the scallions and cook only long enough to het the eggs through. serve at once Edited by TasunkaWitko
	TasunkaWitko - Chinook, Montana Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen