Simple Egg Fried Rice

Serves 4

8 Points® per serving

Ingredients

200g long grain white rice
100g high-quality ham, chopped
80g peas, fresh or thawed
4 eggs, lightly beaten
4 spring onions, diagonally sliced
2 carrots, grated
2 tbsp soy sauce
1 tsp sunflower oil

Method

Step 1: Fill the steamer with cold water; water should not be boiling when placed into the steamer.
Step 2: Add the rice, peas, spring onions and carrots to the rice bowl and place in the bottom compartment of the steamer. Cover and set the steamer to ‘high’ for 15 minutes.
Step 3: Place the peas, carrots and spring onions in the second tier of the steamer and steam for 5 minutes.
Step 4: Meanwhile, heat a non-stick wok over a medium-high heat. Add the oil and heat for 20 seconds. Remove the rice and vegetables from the steamer and add to the sides of the wok.
Step 5: Pour the egg into the centre of the wok. Cook, without stirring, for 1 minute, or until the egg is beginning to set underneath. Using a spatula, draw in the sides of the egg, allowing any uncooked egg to run underneath. When the egg is almost set, stir-fry with the rice and veg mixture until everything is well combined.
Step 6: Add the ham and drizzle over the soy sauce, continuing to stir-fry until everything is heated through.

Serve immediately

Tip

Add 100g of small, peeled, cooked prawns along with the ham.