Egg fried rice
By: Ken Hom
-
Egg fried rice
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 4
Ken Hom prepares a classic Chinese favourite in this tasty and tempting side dish of egg fried rice
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Tips and suggestions
- Eat with...
- Crisp Seaweed
Ingredients
- 100g fresh Peas, or frozen
- 2 Eggs, beaten
- 2 tsp Sesame oil
- 2 tbsp groundnut oil
- 300g 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
- 100g bean sprouts
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.
Comments & Ratings
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Latest Comment
lovely add some prawns or chicken to make it a meal in its self, also tasty for vegetarians if the ham is left out