Entertaining

Leftover ham fried rice

Name: Leftover ham fried rice recipe
Yield: 4
Ingredients: 2 tbs canola oil (or other neutral oil); 200g leftover ham, finely chopped; 2 garlic cloves, crushed; 1 small red chilli, finely chopped; 1 small white onion, cut into thin wedges; 2 small carrots, peeled, thinly sliced; 4 cups (580g) cold, cooked long grain rice; 4 eggs, lightly beaten; 1/2 cup (60g) frozen peas, thawed; 1 1/2 tbs oyster sauce; 2 tbs soy sauce; 1/2 tsp fish sauce; White pepper, to season; 3 long green shallots, thinly sliced

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by Ellie and Sam Studd

Nov 22, 2021

Fried rice isn't really rocket science, but it's a time-proven way to bring new life to the leftovers in your fridge.

2 tbs canola oil (or other neutral oil)
200g leftover ham, finely chopped
2 garlic cloves, crushed
1 small red chilli, finely chopped
1 small white onion, cut into thin wedges
2 small carrots, peeled, thinly sliced
4 cups (580g) cold, cooked long grain rice
4 eggs, lightly beaten
1/2 cup (60g) frozen peas, thawed
1 1/2 tbs oyster sauce
2 tbs soy sauce
1/2 tsp fish sauce
White pepper, to season
3 long green shallots, thinly sliced

Method

1.

Heat half the oil in a wok over high heat. Add the ham and cook for 1 minute or until golden brown. Add the garlic, chilli and onion and cook for 2 minutes or until fragrant. Add carrot and cook for a further 1-2 minutes until softened. Transfer to a bowl and set aside.
2.

Return wok to high heat and add remaining 1 tbs oil. Add rice, breaking up any large clumps with a spoon. Move the rice to one side of the wok and add the egg to the other side. Use a spatula to lightly scramble the egg until cooked through. Add the peas, oyster sauce, soy sauce, and fish sauce. Return ham mixture to the wok and toss to combine and warm through. Season with white pepper and serve immediately scattered with sliced shallots.

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