🧾Ingredients

• 300 g Cooked and cooled long-grain rice
• 2 Eggs
• 150 g Cooked ham
• 100 g Frozen peas
• 1 Carrot
• 2 Green onions (scallions)
• 2-3 cuillères à soupe Light soy sauce
• 1 cuillère à café Sesame oil
• 2 cuillères à soupe Vegetable oil (peanut or sunflower)
• au goût Salt
• au goût Pepper

👨‍🍳Instructions

1. 1

   Ingredient preparation: If the rice is not from the day before, cook it and let it cool completely. Cut the ham into small cubes. Peel and cut the carrot into small cubes. Beat the eggs in a bowl with a pinch of salt and pepper. Finely chop the green onions.

2. 2

   Cooking the scrambled eggs: In a large wok or non-stick pan over medium-high heat, heat 1 tablespoon of vegetable oil. Pour in the beaten eggs and cook, stirring constantly, to make scrambled eggs. Once cooked, remove them from the wok and set aside.

3. 3

   Sauté the vegetables and ham: Add the second tablespoon of vegetable oil to the wok. Sauté the carrot cubes for 3-4 minutes until slightly tender. Add the frozen peas and diced ham. Continue cooking for 2-3 minutes, stirring regularly.

4. 4

   Incorporating the rice: Add the cooked and cold rice to the wok. Break up any lumps with a spatula. Sauté the rice with the vegetables and ham for about 5-7 minutes, stirring constantly, until the rice is hot and slightly toasted.

5. 5

   Finishing touches: Incorporate the reserved scrambled eggs, soy sauce, and half of the chopped green onions. Mix everything well and cook for an additional 1-2 minutes for the flavors to meld. Taste and adjust seasoning if necessary.

6. 6

   Serving: Remove from heat, drizzle with sesame oil, and garnish with the remaining green onions. Serve immediately.