Special fried rice
James Martin’s version of this takeaway favourite is fast, easy, uses up your leftovers and goes easy on the washing up.
By James Martin
From Housecall
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp sesame oil (optional)
- 1 clove garlic, chopped
- 1 tbsp fresh ginger, chopped
- 2 free-range eggs
- 225g/8oz pre-cooked chilled long grain rice
- 3 spring onions, finely chopped
- 100g/3½oz frozen peas, thawed and drained
- 50g/1¾oz cooked ham, diced
- 50g/1¾oz cooked chicken, diced
- salt and pepper
Method
Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time.
Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat.
Beat the eggs together and add to the pan. Stir fry until the eggs have set.
Add the peas, ham and chicken to the wok and warm through.
Put the fried rice in a bowl and serve.
Recipe Tips
This recipe is great for using up leftover ingredients and can be adapted to suit what you have, you could swap the cooked chicken or ham for cooked prawns or pork.
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