4 Serves
67 Mins
Prepare the ingredients by dicing the ham, finely chopping the onion, and whisking the eggs in a bowl.
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ThaiVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
55 mg / 4,700 mgSodium
287 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the diced onion to the wok and sauté until translucent, then add the ham and frozen peas, cooking until heated through.
Push the mixture to the side of the wok and pour in the whisked eggs, scrambling them until just set.
Add the cooked Japanese short-grain rice to the wok, breaking up any clumps, and stir-fry everything together.
Season the rice with soy sauce, salt, and black pepper, tossing well to ensure even coating and flavor distribution.
Serve the fried rice hot, garnished if desired.
35
g10
g32
g
Cameroonian
Thai