James Martin’s version of this takeaway favourite is fast, easy, uses up your leftovers and goes easy on the washing up.
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
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.
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