About this recipe: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.
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Method Prep:5min › Cook:25min › Ready in:30min
Boil the rice until tender, drain and set aside.
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.
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.
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.
Boil the rice ahead the day before and keep in the fridge covered.