Summary

Ingredients

• 375 g rice (lon rain rice)
• 2 egg (s)
• 1 medium onion (s)
• 1 bunch spring onion (s)
• 200 g ham, cooked in slices
• 100 g peas, frozen
• 2 tablespoons oil
• 1 tablespoon oil (sesame oil)
• 2 tablespoon soy sauce, light
• salt and pepper
• 250 g shrimp or small prawns

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Instructions

1. Boil the rice in 500 ml of water (12 minutes over a low flame and closed the lid, until all the water has been absorbed). Then let the rice cool down completely, preferably overnight.
2. Beat the eggs and season with salt and pepper. Peel the onion and cut into 8 pieces. Slice the spring onions diagonally. Cut the ham into strips the size of a match.
3. Heat 1 tablespoon of vegetable oil in the wok. Pour in the eggs, let them run towards the edge. As soon as the mixture is firm, remove and cut into narrow strips, set aside.
4. Heat the rest of the vegetable oil and sesame oil in the wok. Add the onion pieces and allow to translate, then add the ham and fry for about 1 minute. Add rice and peas and stir-fry for about 3 minutes, until everything is well warmed through. Add the scrambled eggs, spring onions and shrimp, heat and season with soy sauce.