Submitted by Stacey Hutchings
Here's what we do with left-over ham. Eggs we devil and they never last long.
3 eggs
1/2 tsp. red wine vinegar
2 TB minced onion
4 TB cooking oil (I use coconut oil or extra light olive oil)
4 Cups cooked rice
1 1/2 tsp. salt
1/2 Cup ham
1/2 Cup green peas
Beat eggs with vinegar.
Pour oil in hot skillet or wok over medium high heat. Stir in minced onion and the beaten eggs. Scramble the eggs into small pieces. Add rice, ham and peas, and stir constantly for 8-10 minutes or until the ingredients are well blended and heated.
Cook's note: We always at least double this recipe for our family. I'm told the name comes from rice they traditionally serve on trains in China.
Here's what we do with left-over ham. Eggs we devil and they never last long.
3 eggs
1/2 tsp. red wine vinegar
2 TB minced onion
4 TB cooking oil (I use coconut oil or extra light olive oil)
4 Cups cooked rice
1 1/2 tsp. salt
1/2 Cup ham
1/2 Cup green peas
Beat eggs with vinegar.
Pour oil in hot skillet or wok over medium high heat. Stir in minced onion and the beaten eggs. Scramble the eggs into small pieces. Add rice, ham and peas, and stir constantly for 8-10 minutes or until the ingredients are well blended and heated.
Cook's note: We always at least double this recipe for our family. I'm told the name comes from rice they traditionally serve on trains in China.
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