IJsselstein, Saturday, 11 January 2003 02:48:32
|2 twigs || ||Spring onions, finely chopped)||
|3|| ||Eggs ||
|1 teaspoon|| ||Salt||
| 4 tablespoons || ||Oil ||
|50 grams || ||Ham, cooked||
|50 grams || ||Prawn, cooked and peeled ||
|100 grams || ||Green peas||
|4 cups || ||Cooked rice ||
|1 1/2 tablespoon || || Soy sauce ||
- Mix half of the spring onions, a pinch of salt with the eggs and beat lightly. Heat a third of the oil in a frying pan, then add the eggs and stir until scrambled.
- When the eggs is ready, transfer them to a pre-heated plate and divide them into small pieces with a fork.
- Dice the ham to about the size of peas. Heat another third of the oil in the pan. Place the meat cubes, prawns, peas and the remaining salt in the pan and stir-fry for about 1 minute, and then remove with the a perforated spoon and set aside.
- Heat the remaining oil in the pan. Add the remaining spring onions and the cooked rice. Stir to separate each grain of rice, then add the soy sauce and stir until it is evenly blended with the rice. Add the eggs, ham, prawns and peas. Reduce the heat. Serve as soon as everything is well mixed.