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Egg fried rice

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

Egg fried rice

Method

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.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
100g fresh peas, or frozen
2 Eggs, beaten
2 tsp Sesame oil
2 tbsp groundnut oil
300g long grain rice, cooked and drained
50g cooked ham, finely diced
2 tsp Salt
0.5 tsp freshly ground black pepper
3 tbsp Spring onions, white part only, finely chopped
100g fresh bean sprouts