In an Instant, It’s All in The Wok

Today was one of those days when it was nearly impossible to pick which delicious day to celebrate. Now I know in the past when I’ve found myself in such a pickle, I’ve managed to bring it all together. But not this time around.

We’ve got Pepperoni Pizza Day, String Cheese Day, Punch Day and Fried Rice Day. Now a Pepperoni Pizza made with String Cheese and served with Punch would take care of three out of the four food-related celebrations. But Fried Rice on a Pepperoni Pizza? I don’t think so.

So I chose instead to follow my roots. I am of Filipino decent. That would make me Asian American by birth. And that also means I’ve developed a life-long appreciate for Fried Rice. I can remember having rice instead of potatoes with our Sunday Roast. That also meant day-old rice that Mom served up as Scrambled Egg Bacon Fried Rice. Believe it or not, morning fried rice is good with a drizzle of coffee in place of soy sauce.

While Fried Rice makes a great side dish to just about any Asian dish, with the addition of meats and vegetables, Fried Rice can be a meal all on its own. So here’s to National Fried Rice Day! So sticky, so salty, so good.

Ham Fried Rice
Instant Pot Rice
1-1/2 cups White Rice
1-1/2 cups Water
1 tablespoons Butter
Salt to taste
Black Pepper to taste

Rinse rice under cold water for 5 minutes. Place in the Instant Pot along with water and butter. Season with a little salt and pepper. Place lid on pressure cooker, select White Rice Setting and cook according to Instant Pot directions.

Once the rice is cooked, spread out on a baking sheet and allow rice to cool to room temperature.

Note: Instant Pot Rice that is made in the morning works best for frying.

Wok Fried Rice
1 small White Onion
1 Garlic Clove
3 eggs, lightly beaten
1 cup frozen Peas, thawed
2 tablespoons Sesame Oil
2 cups Diced Ham
1/2 cup shredded Carrots
2 tablespoons Soy Sauce
1 Green Onion, tops only for garnish

Peel and finely dice the onion and set aside. Peel and mince garlic, set aside. Lightly beat eggs; set aside. Rinse peas under cold water to thaw, drain well.

In a large skillet, over medium-high heat, sauté ham and onion in sesame oil. Cook until onions begin to soften, about 4 minutes. Add carrots, and stir constantly for 2 minutes. Add garlic and stir for one minute longer. Add peas, and stir to combine. Then push mixture to one side of the pan, and add the eggs to the other side. Stir to scramble. Add cooked rice. Season with soy sauce. Taste and adjust as needed.

Transfer fried rice to a serving bowl. If desired, garnish with green parts of the green onion just before serving.

Need something awesome to serve with your rice? How about Chinese Chicken Four Ways?

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