Serves: 6
Total Calories: 1,843.881
Cook rice according to package directions, adding bouillon granules and parsley but eliminating salt set aside.
In a 10-inch non-stick skillet over medium-high heat, heat oil. When hot, add eggs, tilting skillet to spread evenly. Cook for 3 to 4 minutes or until set. Transfer to a plate cover and keep warm.
In skillet over medium-high heat, stir-fry onion and celery in oil for 3 minutes.
Add ham, green onions, peas and carrot, adding additional oil if needed. Stir-fry for 2 minutes. Add rice, soy sauce and sherry or water. Toss to blend for 2 minutes or until heated through and rice is evenly coated. Transfer to a warm platter.
Cut egg into thin strips, about 2 inches long. Arrange on top of rice. Serve with soy sauce.
This Cantonese Fried Rice recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
