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Cantonese Fried Rice

Name: Cantonese Fried Rice
Total time: 25 min
Yield: serves 4
Ingredients: 400g (cooked, ideally day-old) Rice; 2 Egg; 100 g Ham; 1 Carrot; 2 stalks Spring onion; 2 tbsp Soy sauce; 2 tbsp Neutral oil

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

Rice — to buy400g (cooked, ideally day-old)
Egg — to buy2
Ham — to buy100 g
Carrot — to buy1
Spring onion — to buy2 stalks
Soy sauce — to buy2 tbsp
Neutral oil — to buy2 tbsp

Preparation

Ideally use rice cooked the day before and well chilled in the fridge — that's the secret to fried rice that doesn't clump (rice that's still warm and moist would turn to mush).
Beat the eggs with a pinch of salt, cook them quickly in a pan with a little oil, scrambling them into rough pieces, then set aside.
In a hot wok or large pan with the remaining oil, stir-fry the diced carrot and sliced ham for 2 minutes over high heat.
Add the rice, breaking up any clumps with a fork, then stir-fry for 3-4 minutes over high heat without stirring too much, so it picks up a little colour at the bottom of the wok.
Add the soy sauce, the reserved scrambled egg and the sliced spring onion, mix well for 1 minute and serve right away, piping hot.