If you make the dish with leftover rice, reheat the rice gently before adding it to the skillet so it absorbs the flavors in the pan.
|1 1/2||cups long-grain brown rice, cooked until tender|
|3||tablespoons vegetable oil|
|2||thick slices ( 1/4 pound each) baked ham or smoked turkey, coarsely chopped|
|1||medium onion, finely chopped|
|2||tablespoons chopped fresh ginger|
|3||eggs, lightly beaten|
|2||cups frozen peas, thawed|
|6||cooked medium shrimp, coarsely chopped|
|1/4||cup soy sauce|
|Salt and pepper, to taste|
2. In a large skillet, heat the oil, and when it is hot, add the ham or turkey, onion, and ginger. Cook, stirring often with a wooden spoon, for 8 minutes or until the onion softens.
3. Add the rice and cook, stirring constantly, for 5 minutes or until the ham or turkey mixture is distributed evenly in the grains.
4. Pour the eggs over the rice and immediately begin stirring the mixture. You'll see the egg begin to scramble at the edges of the pan. Continue cooking for 1 minute or until the egg is evenly distributed.
5. Add the peas, shrimp, soy sauce, salt, and pepper. Tossing constantly, continue cooking until the peas and shrimp are both hot.
Sheryl Julian & Julie Riven