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Ingredients :
1 1/2 cups long-grain rice, cooked
overnight (cooled)
2 eggs
1 large onion
5 scallions
300g piece of ham
2.5 tablespoons peanut oil
1/4 cup frozen green peas
2 tablespoons soy sauce
250 g small shrimps, peeled and cooked
Salt and pepper to taste
Method :
Lightly beat the 2 eggs and season with
salt and pepper Cut the onion into 8
wedges. Cut the scallions into
short lengths of the diagonal shape. Cut the ham into very thin
strips. Heat 1 tablespoon oil in a
wok or large frying pan and add the eggs, pulling the set egg
towards the center and tilting the pan to let the unset egg run to
the edges. When the egg is almost
set, break it up into large pieces so it resembles scrambled eggs. Transfer to a plate and
set aside. Heat the remaining oil in
the wok, swirling to coat the base and side. Add the onion and stir-fry
over high heat until it starts to turn soft and transparent. 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,
scallion and shrimps. Heat through and serve
hot.
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