Greg DuPree
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

This delicious Southern twist on fried rice is made with pantry and freezer staples, so you probably already have most of the ingredients on hand.

How to Make It

Step 1

Cook lima beans in boiling water to cover in a medium saucepan over medium-high until tender, 15 to 20 minutes. Drain.

Step 2

Meanwhile, thinly slice green parts of scallions, and set aside. Thinly slice white parts of scallions, and set aside.

Step 3

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Pour beaten egg into skillet; sprinkle with salt, and cook, without stirring, until egg is set on top and lightly browned on the bottom, about 1 minute. Flip and cook 20 seconds. Transfer cooked egg to a cutting board; fold in half, and roughly chop.

Step 4

Heat remaining 2 tablespoons oil in skillet over medium-high. Add white scallion slices, ham, carrots, and garlic; cook, stirring constantly, until ham is lightly browned and vegetables are tender, about 4 minutes. Add rice and sesame oil; cook, stirring constantly, until rice is hot, about 2 minutes. Stir in chopped egg, soy sauce, lima beans, and green scallion slices.