- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 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 you are using frozen peas 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, season with salt and pepper then fry for 5 minutes over a high heat. Add the egg and stir-fry for another minute.
5. 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.
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