Categories: Japanese, entree, rice

Ingredients

• 2 cups cooked rice
• 1 cup chive leaves and blossoms, roughly chopped
• 1/2 cup chopped ham
• 2 eggs
• 1 teaspoon fresh ginger, peeled and finely chopped
• 1/2 zucchini, finely cubed
• Oil for cooking
• Salt and pepper
• Soy sauce

Directions

1. Heat the oil in the wok or pan. Add the ginger and fry until just turning a bit brown. Add the ham and the zucchini; sauté until the ham is turning a bit crispy.

2. Move the zucchini and ham up the sides of the bowl and crack the eggs into the center of the pan, mixing around vigorously to make little bits.

3. Add the rice to the pan and sauté, tossing and turning it to separate the grains and coat each grain with the oil. Add the chives and keep tossing. Add the eggs, and if you are using it a sprinkle of the soup stock granules. Clear a space on the bottom of the wok and drop in about a tablespoonful of soy sauce (adding to the hot pan surface makes the soy sauce take on a nice toasty flavor). Toss well; add salt and pepper to taste.

4. To serve, press the rice into a bowl, and turn it out onto a dish. Garnish with chive blossoms.

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