The seductively savory dashi sauce seasons this egg-ham fried rice. Day-old rice works best here, so plan ahead.
Serves: 4 Preparation time: 5΄ Cooks in: 25΄ Ready in: 30΄
3 tbsp dashi sauce (Japanese sea stock)
½ tbsp sugar
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
In a bowl whisk eggs with one tbsp dashi sauce, sugar and pepper.
Heat wok with sunflower oil at high heat. Add egg mixture and stir for a minute until cooked. Keep aside.
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