1 Tbsp oil, plus extra for greasing
3 chopped ham steaks
300 g cooked and peeled cocktail prawns
4 cups cold, cooked long-grain rice
4 sliced spring/green onions
1 bottle soy sauce to serve (optional)
- Whisk 3 eggs and season with pepper. Heat an oiled wok over high heat, add the eggs and cook until just set. Remove eggs and set aside. Reheat the wok and add a little extra oil if needed.
- Stir-fry 3 chopped ham steaks, set aside. Then stir-fry 300g cooked and peeled cocktail prawns. Set aside.
- With the wok heated again, stir-fry 4 cups cold, cooked long-grain rice until heated. Add the ham, prawns and 4 sliced spring/green onions. Remove from heat. Slice the egg and toss through. Serve with a drizzle of soy sauce if desired.