Prosciutto Fried Rice with Sesame Snow Peas & Bok Choy

Prosciutto Fried Rice

with Sesame Snow Peas & Bok Choy

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For this delicious dish, we’re putting an exciting Italian twist on a takeout favorite, pork fried rice, by stirring crisped prosciutto (or dry-cured ham) into our umami-packed rice, vegetables, and egg.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Prosciutto Fried Rice with Sesame Snow Peas & Bok Choy
Title
time-saving
tips & techniques
Sesame Oil
Jasmine Rice
Snow Peas
Garlic
How To: Safely Cut Round Vegetables
Soy Glaze
Apple Cider Vinegar
Baby Bok Choy
Red Pepper Flakes
Sesame Seeds
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

Remove the ghee from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, whisk together the soy glaze and vinegar. 

Crisp the prosciutto:
3 Crisp the prosciutto:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto and cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until lightly browned and slightly crispy. Leaving any browned bits (or fond) in the pan, transfer the crisped prosciutto to a paper towel-lined plate. 

Cook the vegetables & egg:
4 Cook the vegetables & egg:

In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the halved snow peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Make the fried rice & serve your dish:
5 Make the fried rice & serve your dish:

In the same pan, heat the ghee on medium-high until melted. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the sauce. Transfer the fried rice and crisped prosciutto to the bowl of cooked vegetables and egg; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished fried rice garnished with the sesame seeds. Enjoy! 

Tips from Home Chefs

Get Plans

Prosciutto Fried Rice

Cook the rice:
1 Cook the rice:

Remove the ghee from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, whisk together the soy glaze and vinegar. 

Prepare the ingredients & make the sauce:
Crisp the prosciutto:
3 Crisp the prosciutto:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto and cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until lightly browned and slightly crispy. Leaving any browned bits (or fond) in the pan, transfer the crisped prosciutto to a paper towel-lined plate. 

4 Cook the vegetables & egg:

In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the halved snow peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables & egg:
Make the fried rice & serve your dish:
5 Make the fried rice & serve your dish:

In the same pan, heat the ghee on medium-high until melted. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the sauce. Transfer the fried rice and crisped prosciutto to the bowl of cooked vegetables and egg; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished fried rice garnished with the sesame seeds. Enjoy! 

Browse Steps
1 of 5