The real deal — white jasmine rice wok-fried with eggs, ham, peas, and carrots. A family favorite that's ready in under 20 minutes.
If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes so the grains dry out and fry better.
Beat the eggs lightly. Heat the neutral oil in a wok or large skillet over high heat.
Pour in the eggs and scramble quickly for 30 seconds until just set. Break into small pieces and set aside.
In the same wok, add the sesame oil. Stir-fry the diced carrots for 2 minutes, then add the peas and cook for 1 more minute.
Add the cold rice to the wok. Stir-fry over high heat for 3–4 minutes, pressing and tossing so the grains separate and get slightly toasted.
Add the diced ham and toss for 1 minute until heated through.
Return the scrambled eggs to the wok, drizzle the soy sauce around the edges, and toss everything together for 1 minute.
Garnish with sliced green onions and serve immediately.
Carbs come from white jasmine rice (GI 72–89) — pre-bolus 15–20 minutes before eating and use your usual dosing method agreed with your care team. Pro tip: day-old rice (cooled overnight then reheated) forms resistant starch that lowers the effective GI. Check your blood sugar at 2 hours post-meal and log the meal in your journal.
