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| 2 | | cups | | cold cooked long-grain white rice | |
| 2 | eggs | ||||
| 1/2 | teaspoon | salt | |||
| 1/4 | cup | salad oil | Click Here! | ||
| 1 | small | onion, chopped | |||
| 4 | cloves | garlic, minced or pressed | |||
| 1 | medium | green bell pepper, seeded and diced | |||
| 1/2 | pound | mushrooms, chopped | |||
| 1/2 | pound | cold cooked ham, diced (1-1/2 cups) | |||
| 1/2 | cup | salted roasted peanuts | |||
| 2 | tablespoons | soy sauce | |||
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| Rub cooked rice with wet hands so all grains are separated; set aside. In a small bowl, lightly beat together
eggs and salt. Place a wok over medium heat; when wok is hot, add 1 tablespoon of the oil. When oil is hot, add eggs and cook, stirring occasionally, until soft curds form; remove from wok and set aside. Increase heat to medium-high; add 1 tablespoon more oil to wok. When oil is hot, add onion and garlic. Stir-fry until onion is soft; then add bell pepper, mushrooms, ham, and peanuts. Stir-fry until heated through (about 2 minutes). Remove from wok and set aside. Pour remaining 2 tablespoons oil into wok. When oil is hot, add rice and stir-fry until heated through (about 2 minutes); stir in ham mixture and soy. Add eggs; stir mixture gently until eggs are in small pieces. Makes about 4 servings. Per serving: 467 calories, 31 g total fat, 170 mg cholesterol, 1,616 mg sodium |
