Fried Rice

A truely authentic fried Rice this is not. Fast, simple and versatile is what it is.

The measurements in this recipe are not terribly important. The amount of oil to rice is really the only detail that needs attention. There should be just enough to coat the rice and give it a nice glossy shine. Too much and the dish will be greasy. Too little and the rice will stick to itself and the pan. All other ingredients are not only flexible in quantity but can also be substituted or simply omitted. 

Keeps well, covered, in the fridge for up to 4 days.

Fried Rice

1 ½ cups uncooked rice
(Or 2 ½ - 3 cups cooked rice)
1 egg, lightly beaten
¼ cup cooking oil
¼ teaspoon salt *optional
(Or 1 Tablespoon soy sauce)
1 red onion or spring onions -diced
200g Ham -diced
1 ½ cups frozen peas and corn (drained if canned)

To cook the rice: Place rice in a medium saucepan with  2½ cups cold water. Bring to the boil uncovered then turn heat down to low. Cover and simmer for 12 minutes. Remove from heat and give it a quick stir before replacing the lid and letting it sit for about 5 minutes.
This can be done the day before but it is not essential.

•Heat 1 teaspoon of oil, to medium heat, in a large fry pan or wok, pour in egg and fry until just cooked. Remove egg and cut into small strips or dice.

•Heat remaining oil, to high heat, in pan and add rice, tossing/stirring quickly to coat rice with oil. *Adding salt or soy sauce optional here. Continue stirring for 2 minutes.

•Mix in remaining ingredients (adding the egg last) and continue to stir until all ingredients are heated through.

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