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Brown-rice fried rice with ham and eggs

Fried Rice (Jonathan Wiggs/Globe Staff, food styling by Sheryl Julian)
September 2, 2009

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Serves 4

You can use rice left after Chinese takeout (you need 2 generous cups of cooked rice). This version begins with brown rice, which you can prepare in advance and keep in the refrigerator. Freshly cooked rice needs just a minute in the pan. If you use leftover rice that’s been refrigerated, it will need 5 minutes to heat through.

RICE

1 cup long-grain brown rice, well rinsed
2 1/4 cups water
1/2 teaspoon coarse salt
1. In a saucepan with a tight-fitting lid, combine the rice, water, and salt. Bring to a boil. Lower the heat, cover the pan, and simmer for 40 minutes or until all the liquid is absorbed and the rice is tender with a slight bite when you taste it.

2. Remove the cover and fluff the rice with a fork.

HAM AND EGGS

2 tablespoons canola oil
1 small sweet onion, finely chopped
Salt and pepper, to taste
1/4-inch-thick slice ( 1/2 pound) flavorful ham, cut into 1/2-inch pieces
2 eggs, lightly beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
1 cup frozen peas, rinsed under cold water
1. In a large heavy skillet over medium heat, heat the oil. Add the onion, salt, and pepper and cook, stirring occasionally, for 10 minutes or until the onion softens.

2. Add the ham and cook over low heat, stirring occasionally, for 1 minute or until it is warm. Stir in the rice using a large metal spoon and cook the mixture over high heat, stirring constantly and thoroughly mixing the rice and onion, for 1 minute.

3. Pour the eggs over the rice and cook, stirring constantly, for 2 minutes or until the rice is studded with pieces of cooked egg.

4. Sprinkle with soy sauce, sesame oil, and peas. Cook, stirring constantly, for 1 minute more or until the peas are hot. Taste for seasoning. Add salt if you like. Julie Riven