Cantonese fried rice

Ingredients

• Basmati rice300 g
• Eggs3
• Fine peas (fresh or frozen)150 g
• Cooked ham (thick slice)150 g
• Soy sauce45 ml
• Peanut oil30 ml
• Spring onion40 g
• Fine salt4 g
• Ground white pepper1 g

Allergens

Peanuts, Gluten, Soy, Eggs

Method

1. Rinse the rice under running water until it runs clear, then boil in lightly salted water for about 10-12 minutes.
2. Drain the rice and spread it on a cold tray to stop the cooking process and allow moisture to evaporate; grains must be dry and separated.
3. Dice the cooked ham into regular 0.5 cm cubes and finely slice the spring onion, separating the white and green parts.
4. Lightly whisk the eggs in a bowl with a pinch of salt and white pepper.
5. Heat half of the oil in a wok or large skillet over high heat; pour in the eggs and scramble quickly for 1 minute, then remove while still soft.
6. Add the remaining oil to the wok and sauté the white part of the spring onion and the peas for about 2-3 minutes over medium heat.
7. Turn the heat to maximum, add the ham and the cold rice, tossing vigorously for 3 minutes until the rice sizzles and grains separate perfectly.
8. Add the scrambled eggs and soy sauce, tossing for another minute to distribute flavors evenly.
9. Garnish with the green part of the spring onion and serve immediately.