Fried Rice with Crispy Prosciutto
With crispy prosciutto and scrambled eggs, this is a fun twist on classic fried rice. It cooks fast and is packed with umami flavor making it something that we love serving it any time of day - breakfast, lunch or dinner.
- Prosciutto, thinly sliced - 4 slices , chopped
- Carrots - 8 oz , chopped
- Garlic - 2 cloves , chopped
- Green onions - 2 stalks , chopped
- Peas, frozen or canned - 1 cup
- Eggs - 4
- Soy sauce, low-sodium - 1 Tbsp
- Miso, any type - 1 tsp
- Fish sauce - 1 tsp
- Vinegar, rice - 1 tsp
- Cooked rice (leftover from Tuesday) - ~3 cups
- Lemon juice - 1 tsp
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving
Prosciutto / Carrots / Garlic - Prep as directed and store separately. (Can be done up to 4 days ahead)
Green onions - Chop green onions. (Can be done up to 2 days ahead)
Peas - If using frozen peas, defrost. If using canned peas, drain and rinse.
Eggs - Whisk eggs.
Heat a wok over medium-high heat. Add chopped prosciutto and saute until prosciutto is crisp. Transfer to a paper-towel lined plate.
If prosciutto released oil while cooking, pour out all but ~1 Tbsp / 15 mL (for 4 servings, adjust if customizing) from the wok. If the wok is dry, add the same amount of cooking oil.
Add carrots to wok and saute until carrots are golden brown and tender, 3 to 5 minutes (note: if you have a lid that will cover the wok, place the lid on top to speed cooking).
While carrots are cooking, combine soy sauce, miso, fish sauce and vinegar and set aside.
Return to carrots and add garlic. Saute for 1 minute. Add rice and soy sauce mixture and stir to combine. Let rice sit, without stirring, for a minute to brown slightly on the bottom of the pan. Move rice to the sides of the wok and pour eggs into the 'donut' hole in the center. Scramble eggs until cooked through.
Stir in prosciutto, peas and lemon juice.
Divide rice between serving bowls and top each portion with green onions. Season with some extra soy sauce and hot sauce, if you'd like. Enjoy!