Ham, Egg and Sweetcorn Fried Rice

By Sprig Originals ✓ · cooked up in Sprig

A soft, mild, one-pan fried rice built on flavours kids already love: fluffy scrambled egg, sweet corn and peas, and little salty cubes of ham. It comes together in about 15 minutes from leftover rice, with just a splash of soy sauce and sesame oil for gentle savoury flavour and nothing hot or sharp. Serve it straight from the pan on a busy weeknight.

Ingredients

• 4 cups cold cooked white rice, preferably day-old
• 3 large eggs
• 1 1/2 cups diced cooked ham (about 8 oz)
• 1 1/2 cups frozen peas and corn (no need to thaw)
• 2 tbsp vegetable oil
• 1/4 tsp salt

• 2 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced (optional)

Instructions

1. Tip the cold rice into a bowl and break up any clumps with wet hands or a fork so the grains are loose. Crack the eggs into a small bowl and whisk with a pinch of the salt until smooth.
2. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium heat. Pour in the eggs and let them set for 20 seconds, then stir gently for 60 to 90 seconds until just cooked and fluffy. Slide them onto a plate and break into bite-size pieces.
3. Add the remaining 1 tablespoon oil to the same pan and raise the heat to medium-high. Add the diced ham and cook for 2 to 3 minutes, stirring once or twice, until the edges are lightly browned.
4. Stir in the frozen peas and corn and cook for 2 minutes, until hot and no longer icy.
5. Add the rice and the remaining salt. Press the rice flat with a spatula, let it sit for 30 seconds, then toss; repeat for 4 to 5 minutes until every grain is hot and a few are lightly toasted.
6. Drizzle the soy sauce around the edge of the pan, return the egg, and toss for 1 minute to combine. Take off the heat, stir through the sesame oil, and scatter with scallions if using. Serve right away.
7. Serve immediately while hot.

Chef's tips

Nutrition (per serving, estimated)

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