Fried rice made with ham or bacon is a popular item at any shop that serves fried rice. It's a great way to clean out the fridge for moms and kids love them because it's super tasty. There are secrets to making a fluffy, not sticky fried rice and a secret to create that "restaurant only" smoky flavor.
Course: Main Dish, Rice
Cuisine: Asian, Taiwanese
1-1/2CBacon or ham of your choiceDiced into 1/2" Pieces
3CChopped CabbageRoughly 4 Leaves (may vary due to the size of the cabbage)
2CCooked Thai Jasmine RiceRefrigerated over night or at least 1 hour
1tspGround White Pepper
Salt to taste
Heat up 1 TBsp Oil in a wok, add the beaten egg and scramble until nearly done, remove to a dish.
Turn the heat to high. Heat 1 TBsp Oil, add the diced onion, bacon or ham and stir until the onion is slightly softened.
Add the chopped cabbage and carrot and stir till the cabbage is slightly softened. (Don't cook too long as the cabbage will release moisture and the rice will turn soggy)
Add the rice and egg to the wok and mix well. Chop up any big egg pieces with the spatula.
Add 1 tsp of ground white pepper, and drizzle the 4 TBsp of soy sauce along the wok so it burns a little to create the smoky flavor and mix well with rice. Add salt to taste if desired.