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Ingredients
- 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
Method
1. 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.
2. When it is almost set, break up the egg into large pieces to resemble scrambled eggs. Transfer to a plate.
3. 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.
