INGREDIENTS
5 tablespoons butter
3 large eggs, whisked lightly
1 cup sweet onion, diced
3 cloves garlic, minced
1 cup frozen corn
1 cup frozen peas and carrots mixture
1 cup cooked diced ham
4 cups cooked and chilled white rice
4 tablespoons low sodium soy sauce, more or less to taste
salt and pepper to taste
Optional:
sliced green onions and sesame seeds for garnish
Method:
1. In a large wok or frying pan, heat 1 tablespoon butter over medium-high heat. Add the eggs and cook for 3 minutes or until set, stirring often. Transfer to a plate and set aside.
2. Add another tablespoon of butter to the skillet and cook onion until translucent; about 2 minutes. Stir in garlic, frozen vegetables, salt, and pepper and cook until heated through.
3. Add the ham and saute until golden brown; about 2 minutes.
4. In the center of the skillet, melt 3 tablespoons of butter and add the rice. Press down into the pan to brown the rice until it begins to sizzle and pop.
5. Return the egg to the skillet and toss everything together until fully distributed.
6. Remove from heat, then stir in 1-2 tablespoons of soy sauce. Adjust according to taste. Garnish with sesame seeds and sliced green onions and serve immediately.
