When Doc and I got married in 1979, we moved to Memphis, Tennessee. He was in medical school and I worked in the City Hospital as a Dietitian. One of my co-workers was a wonderful woman named, Lavonda Joe. We have lost touch but she was the kindest person. She took me to Chinese cooking classes where I learned to make a lot of dishes including fried rice. The recipe has changed over the years but it is essentially the same. It tastes authentic, like something you would eat at a restaurant. Enjoy!

Fried Rice

2 large eggs
1/2 teaspoon water
One (10 ounce) bag frozen Peas and Carrots, cooked and drained
3 teaspoons soy sauce
1 and 1/2 teaspoon fish sauce
1 teaspoon Siracha, or to taste
3/4 teaspoon granulated sugar
3/4 teaspoon Iodized salt
3/4 teaspoon freshly ground pepper
1 teaspoon sesame oil
1 tablespoon canola oil
1/2 cup diced yellow onion
4 ounces diced ham (I use Morrell)
1 tablespoon minced garlic
3 cups cooked, Cold, Jasmine rice (Rice won’t crisp if it is hot)

Lightly beat eggs and water together. Scramble eggs. Set aside. Cook and drain peas and carrots. Set aside. In a small bowl mix soy sauce, fish sauce, Siracha, sugar, salt, and pepper together. Set aside. 

In a very large skillet; heat canola and sesame oils over medium high heat until hot. Add onion and ham. Cook, stirring occasionally until onion is translucent. Add garlic. Cook 30 seconds. Add rice gradually, 1 cup at a time so each cup of rice has a chance to heat up before adding the next cup. Break up rice with a wooden spoon and mix with onion and ham mixture. Cook and stir until rice turns slightly brown and everything is hot. Add soy sauce mixture, making sure to get every last drop out of the bowl with a silicone spatula. Stir until combined. Add eggs, peas and carrots. Cook until everything is hot, about 1-2 minutes.  Makes about 4 1/2 cups fried rice.

Published in The News and Neighbor on July 6, 2022.