Ingredients
500g cooked rice
2 tbsp cooked peas
60g diced ham
1 chicken breast fillet (small dice)
60g cooked prawns (defrost)
2 spring onions (chopped - separate white from green tops)
3 eggs (beaten with a pinch of salt)
1 tbsp Wing Yip Light Soya Sauce
1 tsp Wing Yip Sesame Oil
3 tbsp peanut or vegetable oil
pinch of salt
Cooking Method
Step 1
Heat oil in a wok and fry the chicken until it is cooked, then add white spring onions and cook until translucent.
Step 2
Add the rice and and diced ham, cook for 2 minutes. Then add salt, light soya sauce, peas and fry for another 2 minutes.
Step 3
Separate the rice to create two 'wells' thereby exposing the bottom of the wok in each case.
Step 4
Into each well drizzle a little oil and pour into each the egg mixture. Turn up the heat and allow the egg to set before mixing in the rice again.
Step 5
Last of all add the green spring onions and cooked prawns.
Step 6
Season to taste and continue frying for another 2 minutes.
