Ham Fried Rice

1. Cook rice according to package directions (bring 2 cups of water to a boil, add 1/2 teaspoon of salt and rice, reduce heat and simmer for about 20 minutes).

2. Allow rice to cool COMPLETELY, then refrigerate. This does make a difference – it stops the fried rice from being gummy.

3.Heat about 2 Tablespoons of oil* in a wok or large skillet over med-high heat. Add in onions and ham. Saute until onions are translucent and ham is browning on the edges. * The amount of oil is approximate. Bottom line: good fried rice has quite a bit of oil and butter.

4. Remove onions and ham from the wok, set aside.

5. Scramble the 2 eggs in the wok, using the leftover oil/grease from the ham and onions. Set scrambled eggs aside.

6. Add the frozen vegetables to the wok. Looking for them to thaw and brown slightly. Set vegetables aside.

7. Crank up the heat a little more. Add in more oil – around 2 Tablespoons and about 3 Tablespoons of butter. Wok should be smokin’ hot at this point after being on med-high heat for so long.

8. Add the cold rice to the wok, stir around (hence the name, stir fry). Allow to fry for a few minutes.

9. Once rice is beginning to brown, add in soy sauce (more or less to taste), sesame oil, garlic powder, ginger and salt & pepper to taste

10. When the rice is fried up to your liking, add in the ham, onions, eggs and vegetables that you had set aside.

11. Let it all cook together for a couple of minutes, and serve hot.