Fried Rice with Ham and Egg

4 cups cold cooked long-grain rice
1-1/2 tablespoons canola oil
1-1/2 cups chopped onion
1 tablespoon garlic, minced
1/2 cup frozen peas, thawed & drained
1/2 cup carrots, finely chopped
3/4 cup diced ham (about 4 ounces)
3 Tbsp low-sodium soy sauce
1/2 tablespoon dark sesame oil
1/4 teaspoon freshly ground black pepper
2 large eggs + 1 egg white, lightly beaten
1/4 cup green onions, sliced into 1-inch pieces (for garnish)

1. Break up rice with hands to remove large clumps, if necessary.

2. Mix soy sauce, oyster sauce and sesame oil. Set aside.

2. Heat a wok or large skillet high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add carrots and ham; stir-fry 2 minutes or until ham begins to brown. Add peas.

3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in sauce mixture, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

4 servings (serving size: about 1 1/4 cups)

Number of Servings: 4

Recipe submitted by SparkPeople user SLEEPIGRL.