Finally. I set this blog site up over two months ago but haven’t posted anything yet. I guess I just haven’t been sure where to start and have been a little self-conscious about writing stuff for other folks to read. I know…that’s the whole point of a blog. I’m just more comfortable with the photo part than the writing part. But spring has finally arrived and last week I finished cooking dinner one night and the sun was still shining. Ahh…natural light. My little camera doesn’t do so well with indoor light but with natural light it doesn’t do so badly. Dinner was pretty humble that night, but the post-dinner picts inspired me to finally get off my butt and start my blog. So without further ado…
Last Sunday I made chicken cordon bleu with chicken jus, rice pilaf and steamed green beans. The chicken was good, the jus was fabulous. But the pilaf…kind of bland. The jus saved the day, but there was a ton of leftover rice and not so much jus. So the next day I decided to turn it into fried rice…much better.
Fried Rice with Ham and Peas
Adapted from Cook’s Country
The original recipe called for 3 tablespoons of oil, but the pilaf was made with butter, so I cut it back to 1 tablespoon. I used 2 eggs instead of 3, and about 3 ounces of country ham instead of the half pound of baked ham originally called for. I also added some ginger root and left out the bean sprouts.
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 large eggs , beaten lightly
- 1 cup frozen peas , thawed
- 3 ounces ham, cut into 1/4-inch pieces
- 3 cloves garlic , minced
- 1 tablespoon grated ginger
- 4 cups leftover rice
- 2 medium scallions , sliced thin
1. Combine oyster and soy sauces in small bowl; set aside. Heat 1 teaspoon oil in large non-stick 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 and break eggs into small pieces and cook, stirring constantly, until cooked through but not browned, about 1 minute. Transfer to small bowl.
2. Increase heat to high and heat remaining oil until just smoking. Swirl to coat pan bottom, add peas and ham and cook, stirring constantly, for 30 seconds (watch for splattering). Stir in garlic and ginger 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.