- 8 large eggs
- 2 tsp. salt
- 1/3 c. oil, vegetable or peanut
- 10 oz. sweet onions, chopped
- 12 oz. carrots, shredded
- 9 oz. celery, finely chopped
- 1/3 (to 1/2) c. soy sauce
- 8 oz. smoked ham, diced
- 1-1/2 lb. cooked meat, poultry and/or seafood, medium dice
- 1-1/2 qt. cooked long grain rice*, or medium grain rice or short grain rice
- 1/4 c. toasted sesame oil
- 3/4 c. scallions, cut into fine julienne
- Salt and ground black pepper, as needed
In bowl whisk eggs and salt together. In wok heat half the oil over high heat; add egg mixture and stir-fry until scrambled and firm. Remove from heat and cool; chop and reserve.
In wok heat remaining oil over high heat; add onion, carrot, and celery and stir-fry 2 minutes. Add soy sauce and continue stir-frying for 30 seconds. Stir in ham and toss to combine. Add meat and rice and stir-fry aggressively for 3 minutes, using the spatula to push rice against the wok surface to sear it, then scrape it from the surface, and break it up with edge of the spatula. Continue until the mixture is hot and bits of rice are browned and slightly crunchy.
Add reserved scrambled egg and sesame oil and toss to distribute; adjust seasoning with salt and pepper. To serve: Turn rice onto a platter and garnish with scallion.
