Ham & Egg Fried Rice

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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

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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!

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VIDEO

NUTRITION

Servings: 4

Nutrition per serving:

• Calories - 559

• Protein - 23.5g

• Carbohydrate - 82.1g

• Fat - 14.1g