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Fried Rice with Edamame and Ham

Fried Rice with Edamame and Ham

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    20 minutes

Using freshly cooked rice to make fried rice often results in a soggy, gluey dish. That's why traditional recipes typically call for cooked rice that has been chilled. The chilling changes the starches in the rice, yielding a light, separate-grained fried rice. Tossing the cooked-then-chilled grains with oil before frying further protects against clumpy fried rice. So plan ahead. This recipe works with long-, medium- or short-grain rice—no adjustments needed based on variety. Savory-sweet Japanese furikake—a seasoning blend—sprinkled on each portion is a tasty flourish.

Tip

Don't bother thawing the edamame. The beans will thaw and cook directly in the skillet.

Ingredients
  • 4

    cups cooked rice, chilled

  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 3

    large eggs

  • 2

    ounces sliced deli ham, cut into ½-inch pieces

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • 1

    cup frozen shelled edamame

  • 1

    tablespoon soy sauce, plus more to serve

  • 1

    tablespoon unseasoned rice vinegar

  • 1

    tablespoon mirin

Step 1

In a medium bow, toss the rice with 2 tablespoons of oil until evenly coated, breaking up any clumps. In a small bowl, beat the eggs until well combined. In a nonstick 12-inch skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering.

Add the ham and scallion whites, then cook, stirring constantly, until the ham begins to brown and the pieces no longer stick together, about 2 minutes. Add the edamame and cook, stirring, until warmed through, about 2 minutes. Transfer to a bowl and set aside.

Step 2

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the rice and cook, stirring to break up any lumps, until warmed through, about 2 minutes. Push the rice to one side of the pan and add the eggs to the clearing. Cook, stirring and pulling the eggs away from the rice, until mostly set but still glossy, 30 to 60 seconds.

Step 3

Reduce to a medium-low and stir in the ham mixture, breaking the eggs into small pieces. Remove from the heat and stir in the soy sauce, vinegar, mirin and scallion greens. Serve with additional soy sauce on the side.

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