Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1 teaspoon sesame oil

  3. 1 teaspoon salt

  4. 2 tablespoons peanut oil

  5. 100g cubed ham

  6. 4 cups cooked rice (aprox. 700g), preferably from the night before

  7. 100g (3/4 cup) baby shrimp, can be frozen

  8. (60g) cup peas

  9. 1-2 tablespoons soy sauce

  10. salt and pepper

  11. 2 spring onion, finely chopped

  12. 100g zucchini flowers, sliced lengthways into asparagus and broccoli optional

Instructions Jump to Ingredients ↑

  1. In a small bowl whisk eggs, sesame oil and salt together with a fork. Heat a wok over a high heat, add oil and when just smoking add egg mixture. Swirl until just cooked and remove from the pan. Set aside and chop roughly. Toss in ham and zucchini flowers. Cook for 1 minute and add rice and shrimp. Stir fry for 3 minutes or until heated through.

  2. Add the rice to the pan and heat through. Add peas, salt and pepper and sprinkle with soy. Toss for further minute. Remove from the heat, stir though spring onion and serve.


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