Fried Rice With Eggs and Country Ham
Serves 4 (main course)
Eggs and a container of leftover rice in the refrigerator mean that dinner can truly be last-minute. Salty country ham is an especially wonderful embellishment.
4 jumbo eggs at room temperature 30 minutes
2 tablespoons water
1 teaspoon kosher salt
2 tablespoons vegetable oil
3 oz country ham, chopped (1/2 cup; see cooks’ note, below)
5 cups cold cooked jasmine or long-grain brown rice, crumbled to separate grains
6 to 8 scallions, thinly sliced (about 1 1/2 cups)
1 teaspoon Asian sesame oil
Whisk together eggs, water, and salt until combined well. Heat a wok or
12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add
vegetable oil and ham and cook, tossing and separating pieces of ham, just
until ham begins to darken, about 10 seconds. Add rice and toss to coat with
oil. Reduce heat to medium and cook, covered, stirring frequently, until
rice is hot, 4 to 5 minutes. Stir in half of egg mixture and cook, tossing,
until rice is well coated and eggs begin to cook. Make a well in rice and
add remaining egg mixture. Cook, stirring eggs often but not incorporating
rice, just until eggs are softly scrambled, then toss with rice. Stir in
scallions and sesame oil.
Cooks’ note: If you can’t find country ham, prosciutto is a good substitute.