Egg Fried Rice

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

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Preparation Time Cook Time
20 min 20 min
Ingredients - 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
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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