This easy and tasty dish combines savory ham with fluffy scrambled eggs and perfectly cooked rice for a quick meal any time of day. It's a great way to use up leftovers and satisfy your hunger in no time.
Start by heating some oil in a large nonstick skillet over medium-high heat. Toss in the bell pepper and carrots and let them cook for about 2 minutes until they start to soften. Next, add most of the green onions (save a little for garnish), along with the ham, peas, and garlic. Give everything a good stir and cook for another 3 minutes.
Then, add the rice right into the skillet—no need to warm it up beforehand. Drizzle soy sauce and a splash of vinegar over the rice, and stir everything together. Let it cook for about 3 minutes, stirring now and then so it doesn’t stick.
Now, make four little wells in the rice and carefully crack an egg into each one. Cover the pan and let the eggs cook until the whites are set and the yolks reach how you like them—this usually takes around 5 to 7 minutes. Finally, uncover the pan and sprinkle the rest of the green onions on top before serving.
- Use day-old rice for the best texture; it helps prevent the dish from becoming mushy.
- Cook the eggs separately and add them back in at the end to keep them light and fluffy.
- Make sure your pan or wok is hot before adding ingredients to get a nice sear and smoky flavor.
This dish is quick, satisfying, and full of flavor. It combines savory ham with fluffy eggs and tender rice, making it a perfect comfort meal. It’s also a great way to use leftover rice and ingredients you have on hand.
Serve this with a side of steamed vegetables or a simple green salad to add freshness. A drizzle of soy sauce or a sprinkle of chopped green onions can enhance the flavors even more.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a pan or microwave, adding a splash of water to keep the rice moist. Avoid freezing, as the texture may change.
