Rice Pan with Egg and Ham
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g rice, your choice (basmati, parboiled, whole rain, etc.)
- water
- smoked salt
- 4 egg (s)
- 200 ml milk
- 1 teaspoon, leveled salt
- 3 tablespoon oil
- 200 g cooked ham
- 1 bunch chives
- 1 tablespoon broth, instant (vegetable or meat broth)
- Herbs, at will
- pepper
- Paprika powder
- Curry powder
- Chilli powder
- soy sauce
- garlic
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the package description, then drain and allow to evaporate. While the rice is cooking, wash the chives, shake dry and cut into fine rolls. Cut the ham into narrow, short strips. Whisk the eggs with the milk and salt using a whisk.
- Heat the oil in a large, non-stick pan. Reduce to medium heat and fry the ham strips for 1 minute, then add egg milk and stir until the mixture starts to set. It should stay creamy and soft, if necessary, take the pan off the stove for a short time.
- Turn the stove to full heat. Add rice, stock powder and chives and turn with the spatula for 2-3 minutes until everything is evenly hot and mixed. Season to taste with pepper, paprika and / or curry powder and / or other favorite herbs and spices and serve immediately.
- The rice pan is enough for us as the main meal for two adults with a healthy appetite.
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