- This recipe makes 4
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
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
Mix the eggs and sesame oil in a small bowl and set aside.
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.
Add the ham, peas, salt and pepper and fry for 5 minutes over a high heat.
Add the egg and stir-fry for another minute.
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.
Serve hot, or at room temperature as a cold rice salad.