Fried Rice

Ching-He Huang's classic stir-fry is studded with peas, shrimps and crunchy spring onions
By Ching-He Huang
Fried Rice
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 eggs
  • 0.25 tsp salt
  • 0.25 ground black pepper
  • 3 tbsp vegetable oil
  • 2 drops cloves garlic, chopped
  • 1 piece ginger, (2cm)
  • 2 spring onions, chopped
  • 50 g cooked shrimps
  • 50 g peas, boiled
  • 50 g cooked ham, diced
  • 400 g steamed rice, cooled
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 tbsp coriander leaves, chopped


1. Beat the eggs and seasoning in a small bow and heat a small frying pan with one tablespoon of the vegetable oil. Pour in the eggs and scramble them over a low heat, stirring frequently. Transfer to a bowl and leave them on one side to cool slightly while you fry the other ingredients.

2. Heat the vegetable oil in a large wok over a high heat. Add the garlic, ginger and chopped spring onions and stir fry for about 30 seconds.

3. Add the prawns and stir fry for another minute before tipping in the peas, ham and scrambled eggs. Add the cooked rice and stir fry for another minute or so, to warm through.

4. Season the rice with soy sauce, oyster sauce, ground black pepper and sesame oil - sprinkle over the coriander and serve straight from the pan.

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