Ham Fried Rice

I realized that I was untruthful in my last post. The first Chinese food I cooked was actually Ham Fried Rice. I had forgotten! (But it was still my Formosa experience that led me to this recipe.) When I worked for Community Education in Pocatello they had a class at a local Chinese restaurant on how to cook Fried Rice. Since I was an office employee, I got to go for free. I still remember the guy's name--Poo Huey. He called the office from time to time to talk to the man over Community Ed (they were friends) and it was always announced really loudly "Mr. Kawamura, Poo is on the line". Gave me chuckles.

Anyway. . . I don't have a real recipe, but I do have directions: (in approximate proportions that I use now--to feed a bunch of hungry boys who love this)

Cook some rice (3 cups dry) After it is done, add soy sauce and stir. Season to your taste; I probably use about 1/4-1/3 cup for this amount of rice, but that is just a guess since I never measure.

Cook large chopped onion in 2 TBSP peanut oil, when it is nearly done, add 2 cups chopped ham. Cook until onions are transparent. Slide the ham and onion to the side of the pan and crack 5-6 eggs in the pan. (I cook this in an electric skillet and prop the two legs under the ham up on small plates so the eggs don't run into the ham.) Generously salt and pepper (key to happy fried rice). Stir and scramble. When they are done, mix them together with the ham and onion. Add cooked carrots and peas (I just use from the frozen mix and use about 1-2 cups). Add your seasoned rice. Cook together. For drier rice, cook with lid off for longer than to warm things; for moist rice cook just until warmed. Add more soy sauce if desired.

Poo added very thinly sliced lettuce at the end of the cooking, but I often forget that. Sliced cabbage is also very good in it, but I don't always have it on hand. (add cabbage at the same time as the peas and carrots)