- 3 tablespoons peanut oil, divided, or more as needed
- 1/2 onion, chopped
- 2 large eggs
- 1 cup diced fully cooked ham
- 2 tablespoons butter
- 3 cups cooked brown rice
- kosher salt and freshly ground black pepper to taste
- 1/2 cup shredded Cheddar cheese
- Preheat a wok or skillet on high heat for 1 minute.
- Coat wok thoroughly with 2 tablespoons peanut oil; reduce heat to medium. Cook and stir onion until beginning to soften, about 3 minutes.
- Crack eggs directly into the wok. Stir quickly to scramble until eggs begin to set but are still fluid, about 1 1/2 minutes.
- Stir ham into the wok and cook just until warmed through, about 1 minute.
- Stir butter and remaining 1 tablespoon of peanut oil into the wok; let warm for 10 seconds. Add rice and stir constantly for 3 to 4 minutes, adding more oil if rice begins to stick.
- Season fried rice with salt and pepper; top with Cheddar cheese.
04/06/2018
recipepes.com
Breakfast Fried Brown Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
