Hearty Ham and Vegetable Fried Rice
Clear Out Your Fridge! Ham-Packed Vegetable Fried Rice – A Simple and Delicious One-Bowl Meal Recipe
Introducing a vegetable fried rice recipe that’s perfect for using up leftover vegetables and a generous amount of ham. It’s simple yet packed with flavor, making for a satisfying and hearty meal!
Essential Ingredients
- 1 Egg
- Ham (1/2 paper cup worth, diced)
- Carrot (1/6 of a carrot, finely minced)
- Onion (1/4 of an onion, finely minced)
- 1/2 Tbsp minced garlic
- 1 bowl of cooked rice (day-old rice recommended)
- 4-5 Cooked shrimp (cocktail shrimp)
Cooking Instructions
Step 1
First, prepare the vegetables and ham for your fried rice. Feel free to use up any leftover scraps from your refrigerator! Crack one egg into a small bowl and beat it lightly. Dice the ham into bite-sized cubes. Finely mince the carrot and onion. Mincing the carrot very finely will prevent its flavor from being too dominant in the final dish, ensuring it blends smoothly.
Step 2
If you have frozen cocktail shrimp, prepare about 4-5 pieces. Rinse them under cold water to thaw. Adding shrimp enhances the texture and flavor of the fried rice. The beauty of fried rice is that it’s delicious with almost any ingredient!
Step 3
Heat about 2 tablespoons of cooking oil in a pan over medium heat. If you enjoy garlic flavor, add 1/2 tablespoon of minced garlic to create garlic oil. Alternatively, as Chef Baek Jong-won often suggests, you can start by sautéing chopped green onions to make green onion oil. Be careful not to burn the garlic by managing the heat; sauté until fragrant.
Step 4
Once the garlic is fragrant, add the diced ham and minced vegetables (carrot, onion) to the pan. Sauté them together until the vegetables release some moisture and meld with the ham.
Step 5
Next, add the prepared shrimp and stir-fry with the other ingredients. Shrimp cook quickly, so it’s best to add them once the vegetables and ham are partially cooked. Maintain medium heat and stir-fry until all ingredients are evenly cooked and slightly caramelized.
Step 6
Before adding the rice, it’s easier to season the ingredients directly. Tilt the pan slightly and pour 1 tablespoon of soy sauce onto one side. As the soy sauce hits the hot pan, it will sizzle (‘chiiik’) and release an ‘wok hei’ (breath of the wok) flavor, enhancing the overall taste. Stir to combine the soy sauce with the ingredients.
Step 7
Add 1/2 teaspoon of salt to further adjust the seasoning. Be mindful not to add too much soy sauce, as it can darken the rice excessively. Salt is a good way to fine-tune the taste. Stir well to ensure the salt is evenly distributed.
Step 8
Push the sautéed ingredients to one side of the pan. Pour the beaten egg (1 egg, lightly beaten) into the empty space. While you could top the fried rice with a fried egg, making a scrambled egg directly in the pan and mixing it in creates a more harmonious dish. Stir the egg in a zigzag motion with chopsticks to create soft scrambled eggs.
Step 9
Mix the lightly scrambled eggs with the sautéed ingredients and the rice. Using cold, day-old rice will result in a fluffier, more separate grain texture. If you prefer a softer, more moist fried rice, use freshly cooked, hot rice. Choose your rice temperature based on your preference.
Step 10
Sprinkle 1/4 teaspoon of black pepper for an added layer of flavor. The slight spiciness of black pepper cuts through any richness and enhances the overall aroma of the fried rice. I always add pepper to my fried rice.
Step 11
Now, for a secret ingredient that elevates the flavor profile: add a knob of butter, about 1/2 tablespoon. The rich, buttery aroma will coat every grain of rice, making your fried rice exceptionally delicious. Use it judiciously for the best result.
Step 12
Finally, drizzle 1 tablespoon of sesame oil to add shine and a nutty fragrance. Stir everything together thoroughly until well combined for a flavorful ham and vegetable fried rice! If you find all these seasoning steps too cumbersome, using 1 tablespoon of oyster sauce as a shortcut is also a great option.
