Egg fried rice

By Grazor

Ken Hom prepares a classic Chinese favourite in this tasty and tempting side dish of egg fried rice

Ingredients

• 100 g fresh peas, or frozen
• 2 eggs, beaten
• 2 tsp sesame oil
• 2 tbsp groundnut oil
• 300 g long grain rice, cooked and drained
• 50 g cooked ham, finely diced
• 2 tsp salt
• 0.5 tsp freshly ground black pepper
• 3 tbsp spring onions, white part only, finely chopped
• 100 g bean sprouts

Preparation

Step 1

1. Cook the peas in a pan of boiling water for about 5 minutes if they are fresh; if they are frozen, simply thaw them and drain

2. Mix the eggs and sesame oil in a small bowl and set aside.

3. Heat a wok until it is very hot. Add the oil and when it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.

4. Add the ham, peas, salt and pepper and fry for 5 minutes over a high heat.

5. Add the egg and stir-fry for another minute.

6. Tip in the spring onions and bean sprouts and cook for 2 minutes, or until the eggs have set. Turn the rice on to a plate and garnish with spring onions.

7. Serve hot, or at room temperature as a cold rice salad.