Ham and mushroom fried rice
A big mistake many people make when they cook fried rice at home is to use freshly cooked rice that hasn’t been allowed to cool sufficiently. This will, more often than not, lead to the rice breaking up into an undesirable mushy consistency.
The secret to making authentic fried rice is to let the cooked rice cool for a few hours (preferably overnight) before stir-frying it. By doing this, the rice dries into individual grains that stay whole and become lightly toasted in the cooking process.
This fried rice recipe is simple to prepare and makes a healthful meal in a bowl. And I always leave the table pleasantly full after a serving — even though I’ve only consumed a moderate amount of calories. And because the rice is mixed with protein-rich ham and slowly-digesting fibrous vegetables I stay pleasantly full for a long time afterwards.
6 tablespoons Chinese soy sauce
2 tablespoons oyster sauce
4 teaspoons toasted sesame oil
4 tablespoons peanut oil or canola oil
1 red pepper — diced
2 cups sliced button mushrooms
5 oz (140g) thinly sliced ham — chopped
1 cup frozen green peas — defrosted
4 garlic cloves — finely chopped