Ham & Egg Fried Rice 🇨🇳

You are going to find a number of fried rice recipes on this blog, beginning with this basic version with ham and egg.   Fried rice is so versatile and ever popular.  It was the first dish I ever learned to make in my younger days after I figured out how to cook plain rice.  Various combinations of ingredients can be used, from your left-over bits and pieces in the fridge to choice meats, seafood and vegetables.  While travelling in New Zealand's South Island years ago, I was quite amused to see a Chinese takeaway sign advertising venison fried rice.  You don't need too many different ingredients.  Keep it simple, and elegant. Note that freshly cooked rice doesn't work when you want to make fried rice.  Cold day-old rice is best.  Make sure your wok or frying pan is very hot with the oil before anything goes in it.  If you have never made fried rice before, this is a delicious introduction.  Instructions for cooking plain rice by absorption method is here.

Serves 2-3

INGREDIENTS

• 1 tablespoon vegetable oil or olive oil
• 1 egg, beaten
• 450g / 1lb cooked, cold long grain rice 
• 1 cup chopped ham 
• 1 cup frozen peas, blanched in hot water and drained
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1-2 spring onions, finely chopped

METHOD

1. If your day-old rice from the fridge has hardened and looks dry, use a fork to loosen them up slightly.
2. Heat oil in a wok or a large frying pan to high and scramble the beaten eggs for a few seconds.  Add all the rice in one go, then quickly break up large clumps with the edge of the spatula, mixing them up with the eggs as you go. 
3. Add the chopped ham.  Continue to sauté until each grain is covered with the oil (not sticking together).  It should take no longer than a few minutes.
4. Add the peas, soy sauce, oyster sauce and the chopped spring onions in that order.  Toss all ingredients to combine.  Taste rice, and add more soy sauce if necessary.  Serve immediately.