2 cups water
1½ cups rice
2 tablespoons vegetable oil
2 tablespoons chopped green onions
1⁄8 teaspoon black pepper
2 eggs, beaten
½ cup mixed vegetables (carrots and peas)
½ cup diced cooked ham
½ cup bean sprouts
1 tablespoon soy sauce
¼ teaspoon salt (optional)
Put water and rice in saucepan, cover and place over medium heat. Boil covered for about 1 minute. Reduce heat to low and simmer for another 10 minutes. Turn heat off and allow rice to sit in covered saucepan for another 5 minutes. Fluff rice with a fork. Saucepan must always remain covered during cooking.
(A tip is to rinse rice a couple of times. Drain completely. Then add the amount of water in the recipe. After adding water, let soak for 5-10 minutes before cooking. If you like fried rice firm, make sure cooked rice is cool before you stir-fry it. Leftover rice is perfect for fried rice.)
To stir-fry, heat oil over medium to high heat in a wok or skillet. Add green onions and pepper and stir-fry for 10 seconds. Stir in beaten eggs into oil. Stir until eggs are cooked. Add ham, carrots and peas; and stir-fry for 2 minutes. Then add bean sprouts and cooked rice. Stir in soy sauce and salt, and stir until rice is heated through and sauce is mixed in evenly.
Serves six to eight