2 tablespoons oil
dash black pepper
2 tablespoons chopped green onions
2 eggs, beaten
2 baby portabella mushrooms, chopped
2 Thai green chiles, chopped
4 slices honey ham, cut in small cubes or slices (I used leftover deli honey ham this time)
1½ cups cooked rice
1/3 cup bean sprouts (optional)
1 1/2 tablespoons Ying’s Korean BBQ Marinade
¼ teaspoon salt (optional)
1. Heat oil over medium to high heat in a large preheated wok or skillet. Add black pepper, green onions and eggs into oil. Stir until eggs are no more runny.
2. Stir in mushrooms and green chiles; and stir-fry for 1 minute, then stir in honey ham, cooked rice and the bean sprouts.
3. Cook for another minute or two. Make sure bean sprouts are still crisp.
4. Drizzle Korean BBQ Marinade over rice and stir to mix evenly. Remove from heat and serve.
Note: Leftover rice works the best for fried rice.