Fried Rice with Eggs and Ham

Gochugaru Girl often accompanies her parents to the Wild West. That is to say, the wild West End of London, starting with their favourite department store on Oxford Street.

IMG_1409As shopping can be tiring, it is best that a simple lunch is ready and waiting for when we return from the foray into town.

Rice fried with eggs and ham fits the bill as it is easy to prepare before leaving the house. The ingredients are almost always what we have in our refrigerator.

It may seem strange to list cooked rice as a base, but for our family, it is rare that we do not have some rice left over from a previous meal. It is unthinkable to cook too little of this basic staple, as it is a sign of having plenty.

Leave the fried rice in the pan or wok once it is ready, but cool it a little before placing a cover over it for protection when you are away. When everyone is ready to eat, simply turn on the heat and re-fry the rice for three minutes. The recipe here feeds four adults.




For the Rice:

3 tablespoons sunflower oil

1 medium white onion, finely chopped

4 eggs

80 g frozen green peas

80 g frozen sweetcorn kernels

800 g cooked white rice, long or short-grain

150 g cooked ham, sliced

Salt to taste

1 tablespoon sesame oil

Sliced red chilli and spring onion to garnish


How to Make:

Heat the oil In a large pan or a wok. Fry the onions for two minutes. Crack in the eggs and stir them around a little.

Add the peas and sweetcorn, and fry for two minutes.

Add the cooked rice and ham, and fry until the eggs and vegetables are incorporated into it. Add a little bit of water if the rice looks too dry.

Add the sesame oil towards the end.

Garnish with the chilli and spring onion before serving.