Chicken and ham fried rice

    30 min

    An easy one bowl dish, cheap and quick to make and full of flavour. Great lunch or TV snack. Serve with mini spring rolls, prawn toast and mini ribs for a more substantial meal if required. My husband loves this and thinks it tastes very authentic.

    Samantha's Supper

    Kent, England, UK
    22 people made this

    Serves: 2 

    • 300g long grain rice
    • groundnut or vegetable oil
    • 1 onion, sliced
    • 1 cooked chicken breast, chopped
    • 1 cooked gammon steak, chopped
    • 2 eggs
    • small glug milk
    • 1 good pinch Chinese five spice powder
    • 28g frozen petit pois or garden peas
    • 1 bunch spring onions, chopped
    • Kikkoman® soy sauce
    • salt and pepper

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Boil the rice until tender, drain and set aside.
    2. Heat a wok or large saucepan with some oil. Add the onion and cook for about 5 minutes. Add the chicken and ham and colour and heat through, about 5 minutes. Meanwhile, break the eggs into a bowl and whisk. Add a little milk and the Chinese five spice powder. Mix well and set aside.
    3. Add the drained rice and mix well, stirring constantly. Add a little more oil if needed to stop from sticking to the pan. Stir over low heat for about 5 minutes to heat through the rice. Add the peas and spring onions (reserving 1 tablespoon) and cook for another couple of minutes. Stir the egg mix again and then pour over the rice. Be sure to stir constantly and coat the rice with the egg mixture. Should be cooked in a couple of minutes. Drizzle over a generous glug of soy sauce. Season with salt and pepper.
    4. Place into individual bowls garnished with the reserved spring onions and place the soy sauce bottle on the table to add more to taste. This is a fairly dryish dish but moist at the same time. Serve with chopsticks or a spoon.

    Make ahead

    Boil the rice ahead the day before and keep in the fridge covered.

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