Fluffy rice meets smoky ham, sweet honey, and root beer for a comforting, playful fusion with bold flavors.
# Components:
→ Proteins
01 - 1 ½ cups cooked ham, diced
→ Rice
02 - 3 cups cooked jasmine rice, cold and fluffed
→ Vegetables
03 - 1 cup frozen peas and carrots, thawed
04 - 3 green onions, sliced
05 - 2 cloves garlic, minced
→ Sauce
06 - ¼ cup root beer (not diet)
07 - 2 tablespoons honey
08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon cornstarch
→ Eggs
12 - 2 large eggs, lightly beaten
→ Oils and Seasonings
13 - 2 tablespoons vegetable oil
14 - ¼ teaspoon black pepper
# Directions:
01 - In a small bowl, whisk together the root beer, honey, soy sauce, rice vinegar, sesame oil, and cornstarch until a smooth emulsion forms. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Introduce the diced ham and cook for 2–3 minutes, allowing it to achieve a light browning.
03 - Add the minced garlic, thawed peas, and carrots to the skillet. Stir-fry for approximately 2 minutes until the garlic becomes fragrant and the vegetables are tender-crisp.
04 - Shift the ham and vegetables to one side of the cooking vessel. Add the remaining 1 tablespoon of oil to the cleared space and pour in the lightly beaten eggs. Gently scramble until just set, then incorporate them with the ham and vegetables.
05 - Add the cold, fluffed jasmine rice to the skillet, ensuring to break apart any compacted clumps. Stir-fry for 2–3 minutes, ensuring the rice is thoroughly heated.
06 - Pour the prepared root beer and honey sauce mixture over the rice. Toss thoroughly to evenly coat all ingredients, continuing to cook for an additional 2–3 minutes until the sauce is absorbed and well integrated.
07 - Remove the skillet from the heat. Stir in the sliced green onions and season with black pepper to taste. Serve immediately.
