- 4 c Minute instant rice (brown/white)
- 3 1/2 c water
- Peanut oil (probably about 3 or 4 tbsp total)
- 6 oz finely chopped ham (cut a block of ham in half and dice it; it’s more than 6 oz, but we like more ham)
- 2 finely chopped or shredded carrots (or 1/2 bag of julienne/shredded carrots, but chop them into smaller pieces so they aren’t so long)
- 1 bunch green onions
- 4 eggs (I recommend 6 large eggs or their equivalent quantity, but only because we like more egg)
- Kikkoman soy sauce to taste
- 1 package frozen peas
Prep all veggies and ham prior to cooking. Microwave peas for two minutes and set aside. Bring water to a boil, then take off heat, add rice, cover, and let sit for at least 5 minutes (10 minutes if brown rice; also, there's no difference in flavor or substance between white and brown for this meal). Add 1 tbsp peanut oil to wok and heat. Add ham to wok, stirring often, add carrots, stir some more. And green onions and stir for 1 minute. Take ingredients out of wok and wipe wok with a paper towel. Add beaten eggs to wok, stir continuously until scrambled to liking. Remove eggs and wipe out wok. Add enough peanut oil to cover bottom of wok. Heat and add rice. Stir rice until fluffy and well heated. Add all ingredients except peas and stir. Add Kikkoman soy sauce to taste and continue to stir. Add peas. Stir and serve!
The peas are added last and stirred in so that they retain their own flavor and simultaneously bring out the flavors of the other ingredients.
