- This recipe makes 4
1 tbsp sunflower oil
2 garlic cloves, finely grated
1 red chilli, finely chopped
1 thumb-sized piece of fresh ginger, finely grated
bunch of spring onions, thinly sliced
2 large carrots, thinly sliced
1 red pepper, finely chopped
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp fish sauce
150 g cooked ham, or ham hock, finely chopped
150 g frozen peas
300 g cooked rice, cold
2 large eggs, lightly whisked
Heat the sunflower oil in a large frying pan and stir-fry the garlic, chilli and ginger for 1 minute. Add the spring onions, carrots and red pepper and stir-fry for a further 3 minutes.
Stir through the sesame oil, soy sauce and Thai fish sauce over the heat for 1 minute. Add the ham and peas and gently mix through. Add the cooked rice to the pan and mix to combine with the vegetables and ham.
Make a well in the centre and pour in the whisked egg. Allow to set briefly, then, working quickly, stir the egg and quickly incorporate the rice from the sides until everything is combined. Cook for 2 minutes then serve straight away in a big bowl for a quick and tasty dinner.