Ham Fried Rice

I have a lot of different dietary likes and dislikes in my family. I have some who don't like chicken, one who won't eat potatoes unless they are fried, one who is vegetarian, three who love shellfish and three who despise it, some who love eggs, and some who hate them. So I am a big believer in making things that are easily modified to taste.

This ham fried rice is one of those recipes that I can modify at the very end of the process to make a meal that everyone in my family will eat. That makes this recipe a win in my book. So if there is something that people don't like at your house, leave it out, or add it at the end after dishing a portion without it first, (or make them pick it out...heaven forbid!)

I used the same bacon in my split pea soup, but I wanted to give a shout out to Costco's Bacon Crumbles. They last six months on the shelf, or longer if you keep them in the freezer. They are so convenient. I love using them in salads and any time I am using bacon that doesn't need to be in long strips. They are a great resource to have in the pantry!

I also really love a lot of the dehydrated/freeze dried vegetables from Honeyville. 

For this recipe I used the peas, corn, carrots and onions. I'll be honest that I don't love the celery, so I don't use it unless I'm making soup, but the rest of the veggies are great. I often use them if I don't have the fresh equivalent on hand.

RECIPE

4 cups cooked rice

1/4 cup olive oil

1/4 cup soy sauce

1 tablespoon sesame oil

1/2 teaspoon garlic powder

2 eggs

1/2 cup cooked peas

1/2 cup ham, chopped (or bacon crumbles from Costco)

Mixed vegetables of your choosing...onions, peas, carrots, corn etc. 

Heat olive oil in large frying pan or wok. Add cooked (preferably cooled) rice and toss to coat. Add soy sauce, garlic powder and sesame oil and heat through (about 5 minutes). In a small bowl beat eggs. Drizzle eggs over hot, cooked rice. Add in ham and vegetables and cook until eggs are cooked and the add-ins are warm.