A delicious dish, cooked quickly in the Chinese zuay, Ham and Fried Rice may be served for supper or, if the quantities of ham and beans are decreased, as part of a Chinese meal. It is a useful way of using up leftover ham and rice. Serve with a green and a tomato salad. The fresh coriander gives a subtle flavour and it can be obtained from Greek or Oriental speciality stores.
8 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
16 fl. oz. water
½ teaspoon salt
1 tablespoon butter eggs, lightly beaten
4 tablespoons vegetable oil
4 oz. small green beans, cut into small pieces, blanched and drained
12 oz. cooked ham, cut into very small dice
2 teaspoon black pepper
4 small spring onions
1 tablespoon chopped fresh coriander
Put the rice, water and salt in a medium-sized saucepan. Bring the water to the boil over high heat. Cover the pan, reduce the heat to very low and simmer for 15 minutes or until the rice is tender and all the water has been absorbed. Remove the pan from the heat and set aside.
In a large frying-pan, melt the butter over moderate heat. Add the eggs and cook for 2 to 3 minutes or until they are set on the underside. Stir the eggs with a fork and cook for 2 to 3 minutes more or until they are just set. Remove the pan from the heat and transfer the eggs to a small mixing bowl. Break them up with the fork. Set aside.
Add the oil to the frying-pan and heat it over moderately high heat. Add the cooked rice, beans, diced ham and pepper to the pan and cook, stirring constantly, for 2 minutes or until the rice is well coated with the oil. Reduce the heat to moderate and add the spring onions and eggs. Cook, stirring constantly, for 2 minutes or until the mixture is very hot.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle with the coriander and serve immediately.