Wok-fried jasmine rice with ham and egg
( SERVES 4 )
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|1¼ cups||Jasmine rice|
|150 g||Button mushrooms|
|4||Spring onions, Chopped|
|2 cups||Frozen mixed stir-fry vegetables|
|200 g||Ham sliced|
|1 tbsp||Root ginger|
|¼ cup||Light soy sauce|
|3||Eggs, Lightly beaten|
|2 tbsp||Toasted sesame seeds|
- Cook rice in boiling, salted water for 10 minutes, then drain well.
- Heat a wok or large frying pan, add a little oil and stir-fry mushrooms and spring onions over high heat to lightly brown. Add stir-fry mixed vegetables with ham and ginger (grated), if desired, and stir-fry to heat through.
- Add cooked rice and soy sauce and stir-fry, tossing ingredients over high heat for 3 to 5 minutes to lightly brown. Add a little more soy sauce as a seasoning, if necessary.
- Lastly, pour over beaten eggs and toss well to cook and distribute egg through rice mix. Serve immediately, scattered with sesame seeds.