This content was sponsored by Harper Collins.

Colorful Egg Fried Rice

(Makes 4 servings)

4 large eggs
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons cooking oil
¼ pound ham, cut into ½-inch cubes 1 cup diced carrot, cut into ½-inch cubes ¼ cup fresh or frozen corn
2 cups cooked, cold rice*
Salt and white pepper to taste
2 green onions, minced
¼ cup toasted, crushed almonds

1. In a bowl, whisk eggs until fluffy. Stir in soy sauce and sesame oil. Set aside.
2. Heat cooking oil in a medium nonstick skillet over medium heat and swirl to coat.
3. Pour in egg mixture. Cook without stirring, until the eggs are softly set.
4. Break up the eggs with a spatula. Add ham, carrot, corn, and rice. Cook and stir until rice mixture is heated through. Season with salt and pepper. Garnish with green onions and almonds. Serve hot.
Note: Use cold rice for this fried rice dish so the rice will not stick together and get mushy.

“Morning Sun in Wuhan” follows 13-year-old Mei, as she navigates the beginning of the pandemic and as her community bands together in the face of uncertainty. With recipes for young readers, the book offers a delicious taste of Wuhan. You can purchase Compestine’s book here.


  • Giannina Ong is the Editor in Chief and Activism Editor of Mochi Magazine. During the day, she's a researcher, activist, and content creator. She holds a master's from University of Toronto's Women and Gender Studies Institute, and completed her bachelor's triple-majoring/triple-minoring at Santa Clara University. A spot-on Taurus (sun and rising), she is also a retired athlete, pasta-loving writer, and overeager editor.

    Follow Giannina Ong

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Search Window