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Ham & Egg Fried Rice

Updated: Apr 16



 

INGREDIENTS


Rice

  • 2 metric cups Jasmine Rice (or any other medium- or short-grain rice)

  • 1tsp Cooking Salt (or 1/2tsp Table Salt)

  • 1tsp Chicken Stock Powder

  • 1/2tsp White Pepper


Vegetables

  • 1/2 medium Carrot

  • 1/4 metric cup Frozen Peas

  • 2 Spring Onions (aka Green Onions, Scallions)


Proteins

  • 4 Eggs

  • 200g / 7oz Diced Ham


For Cooking

  • 2 tbsp Cooking Oil (e.g. Vegetable, Canola, Sunflower etc.)

  • 2tbsp Soy Sauce


 

METHODS


Step 1: Cook the rice

  • Wash 2cups of rice 3-4 times then strain

  • Add to a pot or rice cooker with enough water to cover the surface by 1-2cm / 0.4-0.8in

  • If using a rice cooker, switch to 'cook' mode and allow to cook by itself

  • If using a pot, bring to a boil over high heat. Cover with a lid, and cook over low heat for 10 minutes. Turn the heat off, but keep the lid on for a further 10 minutes

  • Add 1tsp cooking salt, 1tsp chicken powder & 1/2tsp white pepper to the cooked rice and mix

  • Spread out on a tray until cool and dry to the touch


Step 2: Prepare the other ingredients

  • Finely dice half of a carrot and add to a bowl

  • Add 1/4cup frozen peas to the same bowl as the carrot and combine

  • Slice 2 spring onions into thin rounds and set aside in a separate bowl

  • Crack 4 eggs into a bowl and beat until well combined

  • Dice 200g / 7oz of ham and set aside in a separate bowl


Step 3: Cooking

  • Heat a carbon steel wok over high heat until smoking

  • Reduce the heat to low and add 1tbsp of cooking oil. Swirl the oil to coat the surface of the wok

  • Add half the beaten eggs and stir until 50% cooked

  • Add half the cooled rice. Stir-fry over high heat until the grains are loose and separated

  • Add half the carrot & peas, and half the diced ham. Stir fry for 1-2 minutes

  • Add 1tbsp soy sauce around the edges of the wok. Let it sear for 10-20 seconds without stirring. After 10-20 seconds, stir-fry for about 1 minute, or until the excess liquid from the soy sauce has evaporated

  • Turn the heat off and add half the chopped spring onion. Stir to mix through

  • Remove the first batch of fried rice from the wok

  • Wipe any residual food left in the wok

  • Repeat the same cooking process with the other half of the ingredients


Step 4: Storage & serving

  • Evenly distribute the fried rice between 4 containers

  • Store in the fridge for up to one week

  • To serve, microwave to reheat and enjoy!


 

VIDEO



NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 559

  • Protein - 23.5g

  • Carbohydrate - 82.1g

  • Fat - 14.1g

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