Fried rice with smoked ham

Servings : 4

Preparation time : 20 minutes

Cooking time : 20 minutes

Ingredients

Caramelized ham

• 1 cup smoked ham, cut into matchsticks
• 2 tablespoons oil
• 2 tablespoons fresh ginger, grated
• 15 ml (1 tbsp) Chinese five-spice powder
• 30 ml (2 tbsp) maple syrup

Rice, vegetable, and egg base

• 30 ml (2 tbsp) oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked corn kernels
• 2 cups shredded cabbage
• 1 cup red bell pepper, thinly sliced
• 3 cups cooked white rice, cooled
• 2 eggs

Rice seasoning

• 60 ml (4 tbsp) soy sauce
• 60 ml (4 tbsp) sesame oil
• 15 to 30 ml (1 to 2 tbsp) hot sauce (Sambal Oelek or Sriracha)
• Salt and pepper to taste

Finishing touches

• Green onions, minced to taste
• Fried shallots to taste

Preparation

1. In a hot skillet, sauté the smoked ham strips in a little oil until golden brown.
2. Add the ginger and five-spice powder and stir.
3. Add the maple syrup and caramelize for 1 to 2 minutes until the ham is well glazed. Remove from the skillet and set aside.
4. In the same hot skillet, add the oil and sauté the onion for 2 to 3 minutes until translucent.
5. Add the garlic and cook for a few seconds.
6. Add the corn and cook for 1 to 2 minutes.
7. At the same time, add the shredded cabbage and red pepper and continue cooking until the cabbage has wilted slightly but still retains some texture.
8. Add the cold rice, spread it evenly in the pan, and fry without stirring too much to allow it to brown slightly.
9. Add the soy sauce, sesame oil, and hot sauce and mix gently.
10. On one side of the pan, press down the rice mixture, and in the space left free, add the broken eggs, salt, and a little pepper, then scramble the eggs roughly.
11. Once the eggs are cooked, add the caramelized ham and mix just enough so that everything is well distributed.
12. Serve hot and finish with a few green onions and fried shallots on top to add freshness and crunch.