FRIED RICE WITH GLAZED HAM & VEGETABLES

INGREDIENTS

• 150g piece leftover leg ham
• 1/3 cup soy sauce
• 2 tablespoons plum sauce
• 2 1/2 tablespoons peanut oil
• 2 eggs, lightly beaten
• 1 red capsicum, chopped
• 2 cups shredded wombok (Chinese cabbage)
• 1/2 cup frozen peas
• 250g cherry tomatoes, halved
• 4 cups cooked white long-grain rice
• Green onion, thinly sliced, to serve
• Sliced red chilli, to serve

How to Make

1.Toss ham in 1 tablespoon soy sauce and 1 tablespoon plum sauce. Heat 1 tablespoon oil in a large frying pan. Cook ham for 1 to 2 minutes each side or until browned and heated through. Transfer to a board. Cut into thin slices.

2.Heat a wok over medium-high heat. Add 2 teaspoons of the remaining oil. Swirl to coat. Add egg. Swirl to cover base of wok and form a thin omelette. Cook for 1 to 2 minutes or until just set. Transfer to chopping board. Roll up and slice.

3.Add remaining oil to wok. Swirl to coat. Add capsicum. Stir-fry for 2 minutes or until just tender. Add cabbage, peas, ham, tomato, rice and 1/2 the egg. Stir-fry for 3 to 4 minutes or until heated through. Add combined remaining soy and plum sauce. Stir-fry for 1 to 2 minutes or until combined.

4.Sprinkle fried rice with green onion, chilli and remaining egg. Serve.

NUTRITION

• 2190 kj
  ENERGY
 
• 18.4g
  FAT TOTAL
 
• 4.5g
  SATURATED FAT
 
• 4.2g
  FIBRE
 
• 19.9g
  PROTEIN
• 112mg
  CHOLESTEROL
 
• 1879mg
  SODIUM
 
• 65.3g
  CARBS (TOTAL)

All nutrition values are per serve