Ham and Egg Fried Rice

• 1/4 cup plus 3 tablespoons canola oil
• 3 cups cooked long grain rice, cooled
• 1/2 onion, diced
• 4 thick slices deli ham, cut into bite-size pieces
• 3 eggs
• 1 tablespoon milk
• Kosher salt and freshly ground black pepper
• 2 cups baby spinach

1. Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat.
2. Add the rice and spread it out in an even layer.
3. Cook the rice without stirring to crisp it up, 3 to 4 minutes.
4. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.
5. While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat.
6. Add the onions and saute until translucent, 2 to 3 minutes.
7. Add the ham and cook until the edges start to brown, 3 minutes.
8. In a medium bowl beat together the eggs and milk.
9. Add a pinch each of salt and pepper.
10. Add the spinach to the rice and cook until wilted, about 2 minutes.
11. Then add the sauteed onions and ham.
12. Add the eggs and give it a good stir.
13. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes.
14. Season with salt and pepper.
15. Serve immediately.

canola oil, long grain rice, onion, deli ham, eggs, milk, kosher salt, baby spinach

Taken from www.foodnetwork.com/recipes/daphne-brogdon/ham-and-egg-fried-rice.html (may not work)