Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 2 large eggs, lightly beaten (approximately 100g)
  • 1 small onion, finely chopped (about 100g)
  • 100g frozen peas
  • 100g diced cooked ham, or cooked chicken, or cooked prawns
  • 300g cooked and cooled long-grain rice (day-old rice is best!)
  • 2 tablespoons soy sauce (30 ml)
  • 1 teaspoon sesame oil (5 ml)
  • Pinch of white pepper
  • Optional: 1 spring onion, finely sliced (for garnish)

Instructions:

  1. Heat 1 tablespoon of vegetable oil in the wok over medium-high heat. Pour in the beaten eggs and cook, stirring constantly, until scrambled and just set. Remove from the wok and set aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the chopped onion and cook until softened, about 3 minutes.
  3. Add the diced ham (or chosen protein) and frozen peas to the wok. Cook for another 2 minutes, stirring occasionally, until heated through.
  4. Add the cooked and cooled rice to the wok. Break up any clumps with a spatula. Stir-fry to combine with the vegetables and protein.
  5. Pour in the soy sauce and sesame oil. Season with white pepper. Stir-fry for another 2-3 minutes, until the rice is heated through and evenly coated in the sauce.
  6. Return the scrambled eggs to the wok. Stir gently to combine. Garnish with sliced spring onion (if using) and serve immediately.