100g long grain rice, boiled, drained and set aside (make earlier and chill in the fridge)
2 level tablespoons frozen petit pois
3 spring onions, chopped
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Method Prep:15min › Cook:20min › Ready in:35min
In a bowl whisk together the eggs, 1/2 teaspoon of the sesame oil, salt, pepper and Chinese 5 spice; set aside.
In a small cup stir together the sugar, soy, vinegar and shaoxsing. Season with a good amount of black pepper and set aside.
Heat a wok with 2 tablespoons groundnut oil. Add the egg mixture and allow to fluff up, cook for a minute, then carefully turn over and cook for another minute. Very gently remove and place on a plate to rest.
Once cool enough to touch, use an unfluted scone cutter or glass approx 10cm diameter and press out an omelette circle. Cut another one. Dice the remaining omelette to be used in the rice.
In the wok, heat again and add the onion and pork. Stir fry for 5 minutes then add the ham, mushrooms and chilli. Mix well. Add the rice and stir well constantly to heat through. Be careful the rice does not stick.
Once heated through add the peas and spring onions. Stir for a few more minutes then add the reserved chopped omelette and dressing. Mix well.
To serve (this is optional) you can use a presentation ring on a serving plate, fill with the rice. Carefully remove the ring and place an omelette round on top. Garnish with more chilli and spring onion. Drizzle over the remaining sesame oil. Serve.
If you are boiling the rice early on to use, ensure once cooked it is drained under cold water to stop and further cooking. Place in the fridge immediately until ready to use. You can with care heat the rice in the microwave before adding to the wok, but whichever you do it, ensure the rice is piping hot.