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A classic and delicious home-style fried rice, perfect for using up leftover cold rice. This recipe breaks down the steps to achieve great results even without a powerful wok burner by cooking ingredients in batches to maintain high heat.
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Prep all ingredients: slice ham and spring onions, beat eggs. → Scramble eggs in a hot wok, then remove and set aside. → Stir-fry ham and spring onion whites, then add cold rice and peas. → Return the cooked egg to the wok, then season with soy sauce and Maggi seasoning around the rim. → Finish with the spring onion greens and serve immediately.
Prep all ingredients: slice ham and spring onions, beat eggs. → Scramble eggs in a hot wok, then remove and set aside. → Stir-fry ham and spring onion whites, then add cold rice and peas. → Return the cooked egg to the wok, then season with soy sauce and Maggi seasoning around the rim. → Finish with the spring onion greens and serve immediately.
A classic and delicious home-style fried rice, perfect for using up leftover cold rice. This recipe breaks down the steps to achieve great results even without a powerful wok burner by cooking ingredients in batches to maintain high heat.
First, prepare your ingredients. Crack two eggs into a small bowl and beat them with chopsticks or a fork.
Dice the ham into small, even pieces.
Slice the spring onion, keeping the white/light green parts separate from the dark green tops.
Place a wok or a large frying pan over high heat. Add the grapeseed oil and heat until it is smoking.
Pour in the beaten eggs and scramble them quickly. Once they are just cooked, remove them from the wok and set aside on a plate.
Using cold, dry, day-old rice is essential for good fried rice. It prevents the grains from sticking together and becoming mushy.
Cooking ingredients in batches (especially the egg) is a great technique for home kitchens, as it helps keep the pan hot enough for a proper stir-fry.
Pouring the soy sauce around the hot edge of the wok allows it to sizzle and caramelize, which adds a deeper, smokier flavour known as 'wok hei'.
The chef recommends using white pepper for a more authentic flavour profile compared to black pepper.
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