Caramelised ham slices take this fried rice to the next level.
– 150g piece leftover leg ham
– 1/3 cup soy sauce
– 2 tbsp plum sauce
– 2 1/2 tbsp peanut oil
– 2 eggs, lightly beaten
– 1 red capsicum, chopped
– 2 cups shredded wombok (Chinese cabbage)
– 1/2 cup frozen peas
– 250g cherry tomatoes, halved
– 4 cups cooked white long-grain rice
– Green onion, thinly sliced, to serve
– Sliced red chilli, to serve
4 Method / Steps
Toss ham in 1 tablespoon soy sauce and 1 tablespoon plum sauce. Heat 1 tablespoon oil in a large frying pan. Cook ham for 1 to 2 minutes on each side or until browned and heated through. Transfer to a board. Cut into thin slices.
Heat a wok over medium-high heat. Add 2 teaspoons of the remaining oil. Swirl to coat. Add egg. Swirl to cover base of the wok and form a thin omelette. Cook for 1 to 2 minutes or until just set. Transfer to chopping board. Roll up and slice.
Add the remaining oil to the wok. Swirl to coat. Add capsicum. Stir-fry for 2 minutes or until just tender. Add cabbage, peas, ham, tomato, rice and 1/2 the egg. Stir-fry for 3 to 4 minutes or until heated through. Add combined remaining soy and plum sauce. Stir-fry for 1 to 2 minutes or until combined.
Sprinkle fried rice with green onion, chilli and remaining egg. Serve.
source – cooking365coza