Ingredients
- 2 tablespoons toasted sesame oil
- 1 cup chopped green bell pepper
- ¾ cup matchstick-cut carrots
- 1 cup chopped green onions, divided
- 1 cup cubed ham
- 4 garlic cloves, minced
- 2 (8.5 ounce) packages Uncle Ben's® Ready Rice® Jasmine Rice
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 4 large eggs
Why This Dish Is Hard To Resist
Kitchen Tricks
- Cook the eggs separately and add them back in at the end to keep them light and fluffy.
- Make sure your pan or wok is hot before adding ingredients to get a nice sear and smoky flavor.
Step 1
Warm some oil in a large nonstick skillet over medium-high heat. Toss in the bell pepper and carrots and let them cook for about 2 minutes until they start to soften. Next, add most of the green onions (save a little for garnish), along with the ham, peas, and garlic. Give everything a good stir and cook for another 3 minutes.
Step 2
Then, add the rice right into the skillet—no need to warm it up beforehand. Drizzle soy sauce and a splash of vinegar over the rice, and stir everything together. Let it cook for about 3 minutes, stirring now and then so it doesn’t stick.
Step 3
Now, make four little wells in the rice and carefully crack an egg into each one. Cover the pan and let the eggs cook until the whites are set and the yolks reach how you like them—this usually takes around 5 to 7 minutes. Finally, uncover the pan and sprinkle the rest of the green onions on top before serving.
