Go Back

Egg fried rice with prawns, peas and ham

Egg-fried rice is one of the basic and essential dishes in a Chinese menu. This egg fried rice with prawns, peas and ham is a special version which can be served as part of a meal, or it's ideal for parties. Quite honestly this dish is so filling that you could have it as your main (perhaps with some salad on the side) for a midweek supper or a lazy weekend lunch!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g Thai fragrant rice
  • 2 eggs
  • 200 g cooked ham
  • 1 medium onion
  • 50 g green peas
  • 4 spring onions
  • 200 g ready cooked & peeled prawns/shrimps
  • 2 Tbsp soy sauce
  • 2 Tbsp groundnut/peanut oil

Method
 

  1. Cook the rice according to packet instructions and let it cool.
  2. Beat the eggs with salt and pepper. Cut the ham into 5mm wide strips. Slice the spring onions diagonally, and finely chop the onion.
  3. Heat 1 Tbsp oil in the wok over high heat, tilting the wok to coat the sides with oil. When it's piping hot, pour in the egg, again tilting the wok around to allow the egg spread evenly. Then, using a wooden spoon or chopsticks, keep pulling the egg into the middle of the wok. Transfer the scrambled egg to a plate.
  4. Clean the wok out with kitchen paper.
  5. Add the remaining oil and heat in the wok. When hot, stir-fry the onion until glossy then add the ham. Stir-fry for a minute then add the rice and peas. Stir-fry for 3 minutes.
  6. Add the soy sauce, spring onions, egg and shrimps. Warm through for a couple of minutes.
  7. Serve hot.