This is a bowl of comfort food, perfect for using up leftover ham and rice. If storing leftover rice, make sure you store it properly in the refrigerator.
4 people20 minutes5 minutes
cut into small florets
2 - Eggs
250gSuperValu Basmati Rice
400gSuperValu Cooked Ham
1cmSuperValu Fresh Ginger
peeled and chopped
1 - SuperValu Green Chilli
deseeded and chopped
1dropSuperValu Sunflower Oil
First cook the rice as per the packet instructions. Drain and cool the rice to keep it fluffy.
Before you start the stir-fry, make sure all your vegetables are chopped and the eggs are cracked into a small bowl and well beaten.
Set a wok over a high heat, then once it's very hot, add some sunflower oil. Add the garlic, chilli and ginger and cook, stirring constantly, for 20 seconds. Add the green pepper, mushrooms and broccoli florets and cook for 1 minute more, then add the cooked rice, ham and peas.
Keep shaking and frying for 3 to 5 minutes, until the rice is heated through, then add the beaten eggs and stir again until the egg is cooked through the rice. Stir in the soy sauce and a few drops of sesame oil. Check for seasoning and add some soy sauce or lime juice if needed. Serve immediately.
If you're watching your salt intake, use chicken instead of ham.