Little potatoes add a nutritious and filling boost to this classic fried rice recipe. Make this hearty recipe in 30 minutes or less!
Equipment
- Non-stick skillet
Ingredients
- 1 cup Little Potatoes, diced
- 1 medium onion, diced
- 2 Tbsp olive oil
- (To taste) salt
- 1/4 tsp white pepper
- 1/2 cup ham, diced
- 2 eggs, beaten
- 2 cups rice, cooked
- 1/2 cup frozen peas and carrots
- 2 Tbsp light soy sauce
- 2 green onions, sliced
Instructions
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Step 1
Cut up little potatoes into bite-sized pieces and dice onion.
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Step 2
Heat oil in a large non-stick skillet over medium-high heat. Add in diced onion and potatoes. Season with salt and white pepper.
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Step 3
Cook and stir until onions are soft and translucent and potatoes are tender and golden brown. Then, stir in diced ham.
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Step 4
Cook until ham begins to brown and get a little crispy. Remove mixture from pan. Over medium heat, add in beaten eggs to skillet. Scramble eggs and season with a little salt and pepper.
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Step 5
Once eggs are cooked, stir in cooked rice. Then add soy sauce, adding any additional sauce to taste.
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Step 6
Then, stir in frozen peas and carrots. Stir, then add back into potato mixture. Turn temperature down to medium-low. Stir again and cover to allow peas and carrots to get tender.
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Step 7
Add sliced green onions on top just before serving.
