I’m having the best time revisiting this 2004 Southern Living Annual Recipes Cookbook, I have. I was pregnant with Creed that year and apparently from all of my notes in this book, I was cooking up a storm! So another of my favorites from it, is this ham fried rice recipe! My household loves fried rice and this is perfect to use up leftover rice or ham that you may have on hand. Using my rice cooker ahead of time, makes this dish easy to throw together. I just cook my rice in the morning or even the day before. Throw it in the fridge to get super cold so it will be perfectly ready for frying that evening for supper! Cold rice is the key to awesome fried rice, by the way. This is good served with sweet tea and Mrs. Shcuberts frozen individual rolls topped with honey butter before baking. A sweet southern meal with an asian twist!
3 bacon slices, cooked and crumbled, reserve drippings
1 1/2 cups chopped cooked ham
1 red or green bell pepper, chopped
1/2 cup sliced mushrooms
3 green onions, chopped
1 celery rib, chopped
1 large garlic clove, minced
1/2 tsp. dried crushed red pepper
3 1/2 cups cooked rice
2 large eggs, lightly beaten
1/4 cup soy sauce or stir fry sauce
In a hot skillet over medium-high heat with the bacon drippings, add chopped ham and stir-fry for 3 minutes or until ham is lightly browned. Add bell pepper and next 5 ingredients, and stir-fry 5 minutes. Add rice, and stir-fry 3 minutes or until thoroughly heated.
Push rice mixture to sides of skillet, forming a well in the center. Pour eggs into the well, and cook, stirring occasionally, until the eggs are set. Stir rice mixture into eggs; stir in soy sauce or stir fry sauce and crumbled bacon. Spoon into individual serving bowls.
Makes 4 to 6 servings.