Cook’s notes
Three things about this dish:
First, the carrot was pre-cooked in the microwave to shorten the cooking time. Carrot does need a few minutes to cook in a pan but only half the time with a little water in the microwave. Note that the wattage of your microwave oven will determine the exact length of cooking.
Two, I like my scrambled eggs chunky so the whipped eggs were cooked separately and cut into chunks to prevent them from getting swallowed up by the rice.
Three, the ham can be replaced by some other highly-seasoned meat like sausage and bacon (I had leftover sweet ham so that was what I used). But note that how the meat tastes will greatly affect the final flavor of the dish.
Ingredients
- 1 small carrot peeled and cut into quater-inch cubes
- 3 tablespoons sesame seed oil divided
- 3 large eggs whipped
- salt
- pepper
- 3 cups cooked rice
- 1 cup ham cut into half-inch cubes or smaller
- 1 cup cabbage kimchi (with the juice) roughly chopped
- ½ cup sweet peas
Instructions
- Spread the carrot cubes in a shallow bowl, pour in two tablespoons water and microwave on HIGH for a minute. Set aside.
- Heat a wok or frying pan, and coat the bottom and sides with a tablespoon of sesame seed oil.
- Stir three pinches of salt and a pinch of pepper into the eggs and pour into the pan. Cook over medium heat, stirring, until set but still wet on top. Using a spatula, break up into bite-sized chunks, scoop out and set aside.
- Reheat the pan and pour in the remaining sesame seed oil.
- Spread the rice in the hot oil, season generously with salt and pepper, and stir fry until every grain is glistening with oil.
- Taste and adjust the seasonings, if needed.
- Serve immediately.
Ham and macaroni salad
