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
Heat oil in a wok and fry the chicken until it is cooked, then add white spring onions and cook until translucent.
Add the rice and and diced ham, cook for 2 minutes. Then add salt, light soya sauce, peas and fry for another 2 minutes.
Separate the rice to create two 'wells' thereby exposing the bottom of the wok in each case.
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.
Last of all add the green spring onions and cooked prawns.
Season to taste and continue frying for another 2 minutes.