Ham Fried Rice
Ingredients
Method
In a large non-stick frying pan or wok, warm half of the oil. Ensure the base is evenly coated by swirling the oil. Pour the beaten egg into the heated pan, swirling to create an even layer. Cook for 2-3 minutes until the omelette achieves a light golden hue on one side. Gently take the omelette out of the pan, roll it up, cut it into strips, and set aside.
Warm the remaining oil in the pan. Introduce garlic and ginger, stirring for 1 minute. Add pepper and rice, stir-frying for 2-3 minutes. Include half of the spring onions, D'Orsogna Ham, and vegetables. Stir-fry for an additional 2-3 minutes to heat through. Drizzle soy sauce over the mixture and toss to combine.
Distribute the rice evenly among the serving bowls. Place omelette strips on top and sprinkle with the remaining spring onions.
Ingredients
Directions
In a large non-stick frying pan or wok, warm half of the oil. Ensure the base is evenly coated by swirling the oil. Pour the beaten egg into the heated pan, swirling to create an even layer. Cook for 2-3 minutes until the omelette achieves a light golden hue on one side. Gently take the omelette out of the pan, roll it up, cut it into strips, and set aside.
Warm the remaining oil in the pan. Introduce garlic and ginger, stirring for 1 minute. Add pepper and rice, stir-frying for 2-3 minutes. Include half of the spring onions, D'Orsogna Ham, and vegetables. Stir-fry for an additional 2-3 minutes to heat through. Drizzle soy sauce over the mixture and toss to combine.
Distribute the rice evenly among the serving bowls. Place omelette strips on top and sprinkle with the remaining spring onions.