The best part about cooking for yourself is that you get to do whatever you want. You can use your favorite protein and veggies or whatever leftover ingredients you have in your fridge. Once again, I’m attempting to finish up our New Year ham in this easy and delicious fried rice, this time adding Sriracha for my husband who loves everything spicy. Enjoy!
4 tablespoons oil
1 small onion, thinly sliced
3 cloves garlic, thinly sliced
1 cup baby carrots, thinly sliced
1/2 head cabbage (about 1 to 1-1/4 pounds), rinsed, cored, and thinly sliced
8 cups cooked rice (cold from the fridge)
About 1-1/4 pounds ham, diced*
2 tablespoons light soy sauce**
2 tablespoons fish sauce***
3 tablespoons Sriracha
*I used Costco’s Kirkland Master Carve Ham here, which I find to be considerably less salty than your typical ham. So if you consider the ham you are using to be extremely salty to start with, use less seasoning than what is listed above.
**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 4 tablespoons oil in a large nonstick skillet (I use 14”) over medium-high heat until shimmering. Add onion and garlic, and cook until fragrant and lightly browned, stirring constantly. Add carrot and stir-fry for a minute or two. Then, add cabbage and continue to cook until veggies are crisp-tender (or however you like your veggies). Finally, add rice, ham, seasoning – soy sauce, fish sauce, Sriracha, and cook, stirring constantly, until heated through. Dish out and serve.