Classic Ham and Egg Fried Rice

1. Cook the Eggs

Begin by beating the eggs in a bowl and seasoning them with ¼ teaspoon of kosher salt. In a 14-inch flat-bottomed wok or a 12-inch carbon-steel or cast-iron skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Pour in the beaten eggs and cook, stirring constantly, for 30 to 60 seconds until very little liquid egg remains. This quick cooking method keeps the eggs tender. Transfer the eggs to a plate and set aside.

2. Cook the Carrots

In the same wok or skillet, add 1 teaspoon of vegetable oil and the diced carrot, seasoning with ¼ teaspoon of kosher salt. Cook the carrot, stirring frequently, for 2 to 4 minutes until it starts to soften.

3. Add the Ham

Add the ham pieces to the wok and cook for about 1 to 2 minutes, stirring to warm them through.

4. Cook the Scallions

Next, add the sliced scallion whites and the remaining 1 tablespoon of vegetable oil to the pan, cooking for about 1 minute until the scallions begin to soften.

5. Add the Rice

Add the cooked jasmine rice to the wok, along with ¼ teaspoon of pepper and the remaining 1 teaspoon of kosher salt. Stir the rice to combine, then spread it out in the pan. Press the rice down with the back of a spoon to break up any clumps and ensure even heating. Continue cooking for 2 to 5 minutes until the rice grains become separate and are heated through.

6. Combine and Serve

Finally, add the frozen peas, the cooked egg mixture, and the sliced scallion greens to the wok. Stir everything together, breaking up the eggs into smaller pieces, and cook for about 2 minutes until the peas are warmed through. Serve the fried rice hot.