Ham Fried Rice
A great day to use leftover ham, especially after Christmas. A few pantry ingredients and you have yourself a tasty meal.
Equipment
- 1 large frypan (min 30cm diameter) or a large wok.
- 1 large bowl
Ingredients
- 3 tbsp oil peanut/canola/vegetable/sunflower/rice bran
- 4 eggs whisked well
- ½ onion finely chopped
- 4 garlic cloves finely chopped
- 200 grams ham chopped
- 200 grams frozen vegetables peas, corn, carrot
- 600 grams cooked, day old rice (Note 1)
- 4 spring onions sliced
Fried Rice Sauce
- 6 tsp Chinese cooking wine
- 6 tsp oyster sauce
- 6 tsp soy sauce
- 2 tsp sesame oil
- ½ tsp white pepper ground
Instructions
- Heat wok/frypan over high heat. Add 1 tbsp oil. Let it come to temperature for about 2 minutes. Add egg, quickly stir it about to cook, remove once egg is set (do not brown). Remove egg to the large bowl breaking the egg up into small bite size pieces.
- Heat 1 tbsp oil in wok/frypan. Add garlic and onion. Cook for about 3 minutes, until the onion is no longer raw, but still has some texture. Remove garlic and onion from pan to large bowl.
- Heat 1 tbsp oil in wok/frypan. Add ham. Cook until you start to see some light browning of the ham. Then add all the frozen vegetables into the wok/frypan. Heat until the vegetables are warm.
- Add rice to frypan, breaking up all clumps that may be in your rice. Add sauce and mix well to combine. Add back in all the other ingredients to wok/frypan from the large bowl.
- Keep mixing until you can see steam coming from the rice. This is how you know it is hot and ready. Stir through sliced spring onions and serve.
Notes
Note 1 - To make 600g of cooked rice, you can either cook 1.5 Australian cups of white long grain rice by your preferred method. You can also cook 2 RICE CUPS (180ml cup that often come with a rice cooker) of white long grain rice in your rice cooker.