Fried Rice is our favorite way to use up leftovers (like, ANY leftovers!) Here, we use use leftover Easter Ham, eggs, and a few veggies. Swap in whatever you have on hand- even frozen veggies will work!

Makes 4 servings
 

What you need

4 large eggs
5 tablespoons Tessemae’s Lemon Garlic
8 ounces snap or snow peas, sliced diagonally
1 bunch young spring carrots, washed and cut into half moons
4 oz shitake mushrooms, stems removed, caps sliced
1 bunch baby leeks or 1 large leek, dark green removed, thinly sliced
coarse salt
2 cloves garlic, minced
1-inch knob fresh ginger, minced
4 cups leftover cooked white rice (see note)
12 ounces diced ham
2 tablespoons coconut aminos or tamari sauce
Tessemae’s Habanero Ranch, for serving
Kimchi, for serving, optional
 

What you do 

1. Bring a small saucepan of water to a boil; reduce heat to medium high. Carefully lower eggs into the boiling water and cook for 6 minutes 20 seconds. Immediately transfer eggs to a bowl of ice water; set aside. (Eggs will be soft boiled, for cooked yolks increase time to 9 minutes.)
2. Heat 2 tablespoons Lemon Garlic in a large nonstick skillet or seasoned wok over high. Add snap peas, carrots, shitakes and season with salt. Cook, tossing, until tender, 4 to 6 minutes. Transfer to a bowl.
3. Add 2 more tablespoons Lemon Garlic to the skillet. Add leeks, ginger, and garlic and cook until fragrant, about 1 minute. Stir in rice and cook until heated through and crisp in places, 4 to 6 minutes. Stir in Ham and cook until warmed through, about 1 minute.
4. Add cooked veggies back to the rice, (see note) along with the coconut aminos, and another tablespoon of Lemon Garlic. Toss to combine.
5. Serve fried rice in bowls, topped with the avocado, jammy eggs, and kimchi, if using. Drizzle with Habanero Ranch.

Note 1: Fried rice is best and easiest with day old rice, but you can also make it fresh! Cook 1 ¼  cup rice according to package instructions. Spread the cooked rice out on a large rimmed baking sheet and let rest uncovered until cool.
Note 2: If the veggies will not fit back in your skillet, serve on top of the rice mixture instead of mixing through.