| Preparation | Cooking | Start to finish |
|---|---|---|
| 25 min. | 30 min. | 50 min. |
| 1 | Prepare 1 spring onion (scallion), slice it thinly, and set it aside. | ![]() |
| 2 | Break 1 egg into a bowl, season with salt and pepper, beat with a fork, and set aside. | ![]() |
| 3 | Carefully separate the rice in the 2-cup measuring cup; there should be no more small clumps of rice. Set aside. | ![]() |
| 4 | Prepare the 500 g mushrooms, cut them into fairly large pieces—typically into 4 pieces lengthwise. | ![]() |
| 5 | In a skillet over high heat, pour in 5 tablespoons olive oil, and when it's very hot, add the mushrooms, but don't add any salt. | ![]() |
| 6 | Sauté the mushrooms over high heat, stirring frequently, until they are nicely browned. | ![]() |
| 7 | Next, add the soy sauce and stir well... | ![]() |
| 8 | ... and continue cooking until it has been completely absorbed by the mushrooms. | ![]() |
| 9 | Transfer the mushrooms to a warm plate, and in the same skillet—without washing it—sauté the 1 slice ham to your liking, this time over medium heat. | ![]() |
| 10 | Cut the ham (in this case, coppa) into small pieces and set aside. | ![]() |
| 11 | In the same skillet, pour in 3 tablespoons olive oil, and when it's hot, add the thinly sliced spring onion, season with salt and pepper, and cook for 1 minute, without letting it brown. | ![]() |
| 12 | Next, add the ham pieces and stir. | ![]() |
| 13 | Add the mushrooms and stir. | ![]() |
| 14 | Add the rice, stir, and let it heat through for a few minutes. | ![]() |
| 15 | Finish by adding the beaten eggs, stir one last time, and let it cook for 1 or 2 minutes. Check the seasoning. | ![]() |
| 16 | Your fried rice with mushrooms and ham is ready. | ![]() |
