(Jonathan Wiggs/Globe Staff, food styling by Sheryl Julian)
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 |
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 |
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 
© Copyright 2009 Globe Newspaper Company.
