Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons peanut oil
  • 2 eggs, lightly beaten and seasoned
  • 2 teaspoons lard (optional)
  • 1 onion, cut into wedges
  • 250 g (9 oz) ham, cut into thin strips
  • 750 g (1 lb 10 oz/4 cups) cold cooked rice 
  • 3 tablespoons frozen peas
  • 2 tablespoons soy sauce
  • 4 spring onions (scallions), cut into short lengths
  • 250 g (9 oz) cooked small prawns (shrimp), peeled

Instruction

  • <p><strong>1.</strong> Heat 1 tablespoon of the peanut oil in a wok or large frying pan and add the eggs, pulling the set egg towards the centre and tilting the wok to let the unset egg run to the edge.</p> <p><strong>2.</strong> When it is almost set, break up the egg into large pieces to resemble scrambled eggs. Transfer to a plate.</p> <p><strong>3.</strong> Heat the remaining oil and lard in the wok, swirling to coat the base and side. Add the onion and stir-fry over high heat until clear and softened. Add the ham and stir-fry for 1 minute. Add the rice and peas and stir-fry for 3 minutes until the rice is heated through. Add the eggs, soy sauce, spring onion and prawns. Heat through and serve.</p>