Now that we are back into our school schedule and each of the girls has evening activities a few nights a week, I need to start thinking ahead for dinner. Last night I made a tofu dish from The Steamy Kitchen Cookbook I borrowed from the library and it turned out wonderful. I wanted some rice with my tofu and decided to make an entire pot so I could have left over rice for another night. Fried rice is a super quick dinner that both the girls will eat…ok so Allyson will only eat it if she has sweet and sour sauce to pour over the top, but at least she will still eat it. The Steamy Kitchen Cookbook has a recipe for fried rice that I adapted to fit our family tastes and the ingredients I had on hand. If you don’t have fish sauce you can just increase the soy sauce, but be careful you don’t get it too salty. The soy sauce, fish sauce, and chicken broth all contain a bunch of salt unless you have the low sodium versions. With the left over rice this dish came together in a few minutes. It took longer to dice up the ham steak than cook the meal. Allyson who is our pickiest eater gave this a thumbs up, she even said she didn’t mind the peas in the meal.
Adapted from The Steamy Kitchen cookbook
- 1 t oil
- 3 eggs, beaten (I used egg beaters)
- 1 ham, diced
- 1 cup frozen peas
- 4 c cold rice
- 1 t soy sauce
- 2 t chicken broth
- 2 t fish sauce
Heat large skillet (or wok) over medium high heat. Add oil to skillet and scramble eggs until just set. Remove from pan. Put diced ham in skillet and heat thoroughly. Remove from pan and add to eggs. Dump frozen peas in skillet and cook for 30 seconds then add the cold rice. Leave rice and peas alone for about a minute or two until rice begins to brown a bit. Stir rice and let sit for another minute. Add soy sauce, broth and fish sauce to rice/peas. Quickly stir, and then add eggs/ham back to skillet. Continue stirring until thoroughly incorporated.