Fried Rice with Ham & Peanuts
|Cooked long grain white rice||2 Cup (32 tbs) (Cold)|
|Salad oil||4 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Green pepper||1 Medium, seeded and diced|
|Mushrooms||1⁄4 Pound, diced|
|Cold cooked ham/Chicken, turkey / pork||1⁄2 Pound, diced to 1 1/2 cups|
|Salted peanuts||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
Rub cooked rice with wet hands so all grains are separated; set aside.
In a small bowl, lightly beat together eggs and salt.
Heat 1 tablespoon of the oil in a wok or wide frying pan over medium heat.
Add eggs and cook, stirring occasionally, until soft curds form; remove from pan and set aside.
Increase heat to medium-high; add 1 more tablespoon oil to pan.
Add onion and garlic and cook, stirring, until onion is soft; then add green pepper, mushrooms, ham, and peanuts.
Stir-fry until heated through (about 2 minutes).
Remove from pan and set aside.
Heat remaining 2 tablespoons oil in pan.
Add rice and stir-fry until heated through (about 2 minutes); stir in ham mixture and soy.
Add eggs; stir mixture gently until eggs are in small pieces.