Ham Fried Rice

This recipe comes from my good friend, Melinda. She's an awesome cook and I asked her permission to steal this off of her family recipe blog. (Thanks Melinda!) It's another one of my very favorite recipes. We make it all the time. It's easy and so, so tasty. My favorite part about it is that it's just a little bit sweet, giving it kind of a teriyaki flavor or something. You'll love it!

And I have a confession to make. Melinda's original recipe says specifically to NOT use Minute - or instant - rice. And....errrrr....I do. I'm a complete spaz when it comes to cooking the real stuff (it comes out crunchy every time), so I cheat. And since I don't know what it tastes like with "real" rice, I can't really compare, but I still think it tastes pretty amazing. :) So do whatever you're comfortable with.


Ham Fried Rice

4-5 cups cooked long grain white rice (I actually use half brown and half white rice... a little more healthy :))
4 eggs
6 green onions
1 cup diced, cooked ham
3 Tbsp. oil
3 Tbsp. soy sauce
2 Tbsp. sugar

Place oil in preheated frying pan. Sprinkle with salt and pepper; add eggs. Break yolks and cook until firm, then cut into shreds. Add ham, rice, and green onions. Season with soy sauce and sugar (may adjust amounts to taste). Stir and cook over moderate heat for about 5 minutes, turning carefully.

Chicken Lo Mein

This is one of my favorite meals to make. I got the recipe from Kraft's Food and Family magazine a long time ago. It's simple, and I love the "Asian" flair. It seems like around our house we tend to get stuck in a taco/pasta/casserole/chicken rut. This one has chicken, yes, but it's different. And I really like the peanuty (should totally be a word, shouldn't it?) flavor mixed with the red peppers.


Chicken Lo Mein

1/2 lb. spaghetti, uncooked
1/4 cup Kraft Asian Toasted Sesame Dressing (I actually use about another 1/4 cup towards the end because I always think it's a little too dry)
1 lb. boneless skinless chicken breasts, cubed
2 cloves garlic, minced (I just use about 1 teaspoon of garlic powder)
1 16-oz. pkg. frozen bell pepper and onion strips, thawed and drained (I actually prefer fresh red peppers and onions, although frozen would probably be easier)
1/2 cup chicken broth
1 Tbsp. creamy peanut butter
1/4 cup soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped peanuts


Cook spaghetti in large saucepan as directed on package.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add peppers, onions, broth, and peanut butter; stir-fry and additional 3-4 minutes until chicken is cooked through.

Drain spaghetti; return to pan. Add chicken mixture, soy sauce, and extra dressing if mixture looks too dry; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.