serves 2 healthy portions1/2 an onion, diced small
1 small carrot, sliced very thin in short strips
3-4 slices of deli ham, cut into small squares
3-4 button mushrooms, diced small
2 C cooked rice
2 T soy sauce
pinch of salt
1 t sesame oil
oil for the pan
*If you have a wok, that is what I suggest using. If not, the biggest, deepest frying you have would work best.
- Put some oil in the wok on high heat. When the oil is hot, add the onions and carrots. When the onions look translucent and soft, add the ham and mushrooms. Stir for a few seconds, until the mushrooms look tender, and crack the eggs into a small bowl and stir until ready to be scrambled.
- Push the veggies aside in the wok, and pour the eggs in. Stir around until they are still a little milky, but not raw. Combine with other veggies.
- Add rice, and break up until there are no more big chunks. Add soy sauce and salt. Keep breaking up rice and mixing with vegetables and add sesame oil. When the sesame oil becomes fragrant and the ingredients are well distributed, turn the heat off and just leave the rice in the wok to let it get a little crunchy. Serve hot.