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Martyna Angell
Servings 1 serving


  • 2 tablespoons ham fat diced
  • ½ cup diced baked ham
  • 1 sprig spring onion sliced finely
  • ½ cup broccoli florets
  • 1 small carrot grated
  • 1 cup cooked cooled rice see note above
  • 1 egg
  • 2 tablespoons finely chopped coriander
  • 1 teaspoon ginger powder
  • pinch sea salt flakes
  • 1 tablespoon sesame seeds


  • Heat ham fat in a large frying pan or wok set over medium heat for the fat to render. Remove any gristly bits and discard. Add diced ham and cook, stirring for a minute. Add spring onion, broccoli and carrot. Stir-fry for 2-3 minutes until lightly cooked. Add rice and mix well.
  • Push the rice to the side of the pan and crack in an egg, scramble and when almost cooked, stir through the rice. Season with ginger, coriander and salt. Sprinkle with sesame seeds and serve.