| | Directions | | Begin by boiling 3.5 cups water with rice. Bring water to boil, reduce to simmer, cover, simmer until all water is boiled off. Then remove from heat and let stand for 5 minutes. Set aside when finished. In a pot place carrots, green peas, onions, and ham into 4 C. water and bring to a boil over high heat. Lower the heat an simmer for 10 minutes or until vegetables and meat are reconstituted and tender. Drain and set aside. Mix egg powder with 1/4 C. water and pour egg mixture onto a hot frying pan and cook as scrambled eggs. Set aside the scrambled eggs. Heat a frying pan or wok over medium-high heat. Add 1 T. vegetable oil to wok, swirling to coat. Add rice and ham & vegetable mixture to wok and stir fry 2 minutes until everything is heated through. Stir in salt, soy sauce and sesame oil. Gently stir scrambled eggs into rice mixture. Serve warm. |
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| Ingredients | | - |  | 2 tablespoons Egg Powder, plus 1/4 cup water |
| - | | 2 1/4 cups long grain rice |
| - | | 4 cups water |
| - | | 1/4 cup carrots, diced |
| - | | 1/2 cup freeze dried green peas |
| - | | 1/4 cup freeze dried chopped onions |
| - | | 1/2 cup ham |
| - | | 1 tablespoon vegetable oil |
| - | | 1/2 teaspoon Salt |
| - | | 3 tablespoons soy sauce |
| - | | 1/2 teaspoon sesame or vegetable oil (optional) |
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