Light Cantonese fried rice with ham

Ingredients

For 1 serving

• White rice75 g
• Cooked ham50 g
• Eggs1
• Peas80 g
• Spring onions1
• Tamari2 teaspoons
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, eggs, soy,

In season: April – June

Method

1. The evening before, cook the rice in boiling salted water for the time on the packet, drain, spread it on a plate and keep it in the fridge: cold rice stays separate in the pan.
2. Bring a small pan of salted water to the boil and blanch the peas for 3 minutes, until tender; drain. Meanwhile dice the cooked ham and slice the spring onion thinly.
3. Beat the egg, heat half the groundnut oil in a frying pan over medium heat and cook a thin omelette for 1–2 minutes, until set; flip, let it colour for 30 seconds, then cut into small dice.
4. Add the remaining oil to the pan over high heat and stir-fry the ham for 1 minute, until sizzling; add the loosened rice and the peas and stir-fry for 3 minutes, until the rice is piping hot.
5. Add the diced omelette, tamari and spring onion, toss for 30 more seconds and serve.