Prep 5 mins
Cook 20 mins
I was taught how to cook this when I was a child by a Chinese guest who was staying in our home to learn English. She used to cook this for my family once a week as "her treat" and i'll always remember the aroma in the kitchen along with the feeling of utter gluttony after having eaten way too much! I only came across the recipe recently, after having completely forgotten about it! Enjoy!
- 150 g long grain rice
- 1 chicken stock cube
- 236.59 ml ham (cooked and diced)
- 113.39 g can green peas
- 5 spring onions (sliced)
- 2 eggs (beaten)
- 14.79 ml vegetable oil
- 29.58 ml sesame oil
- 29.58 ml dark soy sauce
- 2.46 ml Chinese five spice powder
- Cook rice according to packet instructions, using the stock cube in the water to add flavour to the rice.
- Meanwhile, heat a wok until it reaches a high heat (wok should be smoking) and add the vegetable oil to coat the base and sides.
- Add the beaten eggs to the wok, scrambling for a moment or two, until cooked. Remove from the wok and set aside for later. Wipe the wok with a paper towel.
- When the rice is cooked, run it under cold water in a colander.
- Re-heat the wok again (until smoking) and this time add 1 tbsp of the sesame oil. Add the rice to the wok, making sure you keep it moving so it doesn't stick. Then add the sliced spring onions, scrambled egg, green peas and diced ham. Pour in the soy sauce and 5 spice seasoning along with the final tbsp of sesame oil and mix well.
- Serve warm as a main course on its own or as a side dish!