Rice is of course a common staple in Chinese cuisine. Besides being simply cooked and then eaten plain, it is also commonly mixed up as “fried rice”. Originally, this was simply a way to use leftover rice and other ingredients, but it has evolved into a variety of different forms all across China. It will often be served as the last part of the meal, before the dessert or fruits are brought out.

• 3 1/2 cups cold cooked rice
• 3 ounces cured ham (cubed, yields about 1/2 cup)
• 1/2 cup fresh or frozen peas
• 2 large eggs, lightly beaten
• 4 Tbs. oil
• 1 tsp. salt
• 2 stalks scallion (green onion), chopped into rings

1. If possible, cook the rice the day before and allow to cool in the refridgerator overnight. Otherwise, cook and then spread it out on a cooking sheet until totally cool.
2. Prepare all of the other ingredients so that they are all ready to go once the cooking begins.
3. Preheat a large frying pan on high heat until hot enough to evaporate a drop of water instantly.
4. Coat the pan with 1 1/2 tablespoons of the oil, then turn the heat down to medium.
5. When the pan is hot enough to quickly cook a drop of the egg on contact, add the eggs.
6. Give the eggs about 3 seconds to set on the bottom, then push it to the side of the pan so that the uncooked egg can fall onto the hot pan.
7. Continue to cook-n-push until there is no more loose egg, then quickly put the eggs into a bowl. They should be soft and loose.
8. Break the eggs into small bits.
9. Wipe the pan, and heat it back up on high until a drop of water evaporates.
10. Add the remaining oil, and once it is hot enough to sizzle a grain of rice when dropped onto the pan, add all of the rice.
11. Toss the rice quickly to coat with oil and separate each grain, and then cook until heated throughout (about 2 to 3 minutes)
12. Reduce the heat to medium, and then add the salt, ham, and peas. Stir to heat throughout (about 30 seconds).
13. Add the eggs and stir well, then add the scallions and toss for another 10 seconds or so to mix them in well.