The seductively savory dashi sauce seasons this egg-ham fried rice. Day-old rice works best here, so plan ahead.

Serves: 4 Preparation time:Cooks in: 25΄ Ready in: 30΄

3 eggs
3 tbsp dashi sauce (Japanese sea stock)
½ tbsp sugar
Sichuan pepper
1 tbsp sunflower oil
1 tsp fresh ginger, grated
3 spring onions, finely chopped
500g long grain rice, cooked
2 slices smoked ham, diced
1 cup of peas, defrosted
1 tbsp sesame oil

Step 1
In a bowl whisk eggs with one tbsp dashi sauce, sugar and pepper.

Step 2
Heat wok with sunflower oil at high heat. Add egg mixture and stir for a minute until cooked. Keep aside.

Step 3
Stir-fry ginger and onions, add rice, ham and peas, egg mixture and the rest of the dashi sauce. Stir-fry for another minute on high heat. Drizzle with sesame oil and serve hot.

Photo: George Drakopoulos / Food styling: Tina Webb

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