For most Rwandans, rice is the stable food we thrive on and sometimes we work around the kitchen trying to find out new recipes to make our rice better and not get bored with it.
With Ham and vegetables, you can have your fried rice as the best serving and the sweetest at that. Try out this recipe and you will not regret it, I promise.
Ingredients
- 2 (8.5-ounce) pouches precooked brown rice
- 2 teaspoons lower-sodium soy sauce
- 2 teaspoons chili garlic sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons canola oil, divided
- 1 cup cubed reduced-sodium ham
- 1 large egg, lightly beaten
- 1 cup sliced cremini mushrooms
- 1/2 cup chopped red bell pepper
- 1/2 cup bean sprouts
- 1/3 cup sliced green onions
- 2 large garlic cloves, peeled and sliced
- 1 (1/2-inch) piece fresh ginger, peeled and thinly sliced
- 1/2 cup frozen green peas
Preparation
- Prepare rice according to package directions; set aside.
- Combine soy sauce, chili garlic sauce, and sesame oil in a bowl.
- Heat a wok over high heat.
- Add 1 tablespoon canola oil. Add ham; cook 2 minutes, stirring frequently.
- Transfer ham to soy sauce mixture.
- Add egg to pan; cook 30 seconds. Remove from pan; chop.
- Add remaining 1 tablespoon oil to pan. Add mushrooms and next 5 ingredients (through ginger); stir-fry 2 minutes.
- Add rice; stir-fry 2 minutes. Add ham mixture and peas; cook 2 minutes. Stir in egg
- And serve