James Martin’s version of this takeaway favourite is fast, easy, uses up your leftovers and goes easy on the washing up.
Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time.
Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat.
Beat the eggs together and add to the pan. Stir fry until the eggs have set.
Add the peas, ham and chicken to the wok and warm through.
Put the fried rice in a bowl and serve.
This recipe is great for using up leftover ingredients and can eb adapted to suit what you have, you could swap the cooked chicken or ham for cooked prawns or pork.
