Huo-T'ui-Tan-Chao-Fan
(Ham And Egg Fried Rice)

1/2 Cup Fresh Peas*, Shelled	3 Cups White Rice, Prepared
3 Tablespoons Peanut	1 Teaspoon Salt
-Or Flavorless Vegetable Oil	2 Ounces (1/2 Cup) Boiled Ham
2 Eggs, Lightly Beaten	1 Scallion With Green Top, Finely Chopped

*Substitute: thoroughly defrosted frozen peas.

Slice ham 1/4-inch thick and cut into 1/4-inch dice. Blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil uncovered for 5-10 minutes, or until tender. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted. Have peas, oil, eggs, rice, salt, ham and scallions prepared and measured.

Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon oil, swirl it around the pan and immediately reduce heat to moderate. Pour in beaten eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat for 30 seconds. Add the rice and stir-fry for 2-3 minutes until all the grains are coated with oil. Add the salt, then the peas and ham. Stir-fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat the eggs through. Serve at once.

1989 Recipe - Jean Hansen - From her cooking class with Julia Cheng

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