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Ingredients
- 1 1/3 cup Long-grain rice cooked and cooled
- 2 Eggs, lightly beaten
- 1 Onion, medium size
- 4 Spring onions
- 1 Piece of ham
- 2 tbsp. Peanut oil
- 1/4 cup Frozen green peas
- 2 tbsp. Soy sauce
- Small shrimps, cooked and peeled
Directions
- Season the eggs with salt and pepper.
- Cut the onion into 8 wedges.
- Cut the spring onions into short
- lengths of the diagonal shape.
- Cut the ham into very thin strips.
- Heat 1 tablespoon oil in a wok or large
- frying pan and add the eggs, pulling
- the set egg towards the center and
- tilting the pan to let the unset egg run
- to the edges.
- When the egg is almost set, break it
- up into large pieces so it resembles
- scrambled eggs.
- Transfer to a plate and set aside.
- Heat the remaining oil in the wok,
- swirling to coat the base and side.
- Add the onion and stir-fry over high
- heat until it starts to turn soft and
- transparent.
- Add the ham and stir-fry for 1 minute.
- Add the rice and peas and stir-fry for 3
- minutes until the rice is heated
- through.
- Add the eggs, soy sauce, spring onion and shrimps.
- Heat through and serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 552g | |
| Calories 744 | |
| Calories from Fat 326 | 44% |
| Total Fat 36.78g | 46% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 380mg | 127% |
| Sodium 1986mg | 83% |
| Potassium 625mg | 18% |
| Total Carbs 80.54g | 21% |
| Dietary Fiber 5.8g | 19% |
| Sugars 8.54g | 6% |
| Protein 23.65g | 38% |
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