Ingredients
- 1/2 tbsp ginger, peeled and finely chopped
- 100g or 1/2 cup ham, chopped
- 5 spring onions, washed, outer leaves peeled, sliced into rounds
- 1 cup chopped pineapple - tinned or fresh
- one third of an iceberg lettuce, cut in strips
- 2 tbsp soy sauce
- 2 tbsp Shoaxing rice wine (or dry white wine or dry sherry)
- 1/2 tsp sesame oil
- 3 eggs*
- 4 cups long-grain rice, cooked
- 6 tbsp peanut or vegetable oil
- * you can omit the eggs if you like but they do make a nice addition
Method
Prepare all the vegetables and ham.
Mix the soy, wine and sesame oil in a bowl.
Break eggs into a bowl and whisk with a fork until blended.
Place a wok on high heat and wait until it is hot. Add 2 tablespoons of peanut oil then pour in the eggs. Stir lightly until they are just-cooked, slide them onto a plate and return the wok to the heat.
Add the remaining oil and then the ginger, stir with a spoon until it smells good and is bubbling. Now add the spring onions and ham and cook for a minute - stirring all the time. Add the rice and sauce and stir until the sauce has coated all the rice. Cook for a few minutes - the rice might start sticking to the sides but that's fine because crusty bits are good in fried rice - just scrape the sides with a wooden spoon. Now add the pineapple and lettuce and cook for another minute or until the lettuce is soft.
Cut the fried eggs into strips and add them to the rice.
To serve
Serve with more soy sauce to taste or, as my niece suggested, tomato sauce.
