Ham, ham, and more ham! The problem with having ham for a holiday meal is that there is always sooooooooooo much leftover and one would have to keep thinking of different ways to use it. Here’s an easy option for those of you looking to do something slightly different than your typical leftover ham sandwich. Enjoy!
5 tablespoons oil, divided*
6 large eggs, beaten
2 cloves garlic, thinly sliced or minced
6 cups cooked rice (preferably cold from the fridge)
12 ounces ham, diced (about 2-1/2 to 2-3/4 cups)
1 (15.25 ounce) can whole kernel corn**
1 tablespoon light soy sauce***
1 to 3 tablespoons fish sauce (start with 1 tablespoon, taste, and add more if desire)****
White pepper to taste
*I tend to use either extra light olive oil or vegetable oil.
**Use your favorite veggie. I like green beans, peas, corn, bean sprouts or broccoli.
***My go-to brands are Koon Chun or Pearl River Bridge. In my opinion, Japanese soy sauces such as the commonly available Kikkoman brand do not taste the same as Chinese soy sauces. The Japanese soy sauce that is most similar to Chinese soy sauces is tamari and I would recommend the San-J brand.
****Fish sauce can be substituted with light soy sauce but if given a choice, I prefer fish sauce which has a more complex umami flavor.
Heat 2 tablespoons oil in a large nonstick skillet (at least 12” wide although I prefer 14”) over medium-high heat until shimmering. Add eggs and cook, stirring constantly, until scrambled. Remove eggs to a bowl and set aside.
Heat 3 tablespoons oil in the same skillet over high heat until shimmering. Add garlic and cook until fragrant and lightly browned, stirring constantly. Add rice, ham, corn (or other veggies), seasoning – soy sauce, fish sauce, white pepper, and cook, stirring constantly, until heated through. Turn off heat and stir in cooked eggs. Dish out and serve.