Simple Ham, Egg, and Bell Pepper Fried Rice

1.In a small bowl, lightly whisk the two eggs with a pinch of salt and pepper. Set aside.

2.Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and quickly scramble them until just set but still soft. Remove the eggs from the wok and set them aside.

3.Add the remaining 2 tablespoons of vegetable oil to the wok. Add the diced ham and sauté for 1-2 minutes until lightly browned and crispy.

4.Add the diced red bell pepper and diced onion to the wok. Sauté for 3-4 minutes until the vegetables begin to soften.

5.Stir in the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic burn.

6.Add the cold, cooked rice to the wok. Use the back of your spatula to break up any clumps. Stir-fry the rice for 3-5 minutes until it is heated through and slightly toasted.

7.Pour the soy sauce and toasted sesame oil over the rice. Add the ground black pepper. Toss vigorously to ensure the rice is evenly coated and seasoned.

8.Return the scrambled eggs to the wok. Gently fold the eggs into the rice mixture until combined. Taste and adjust seasoning with additional salt or soy sauce if necessary.

9.Serve immediately, garnished with sliced scallions.