Ingredients

• Mushrooms, Sliced
• Spring Onions, Sliced
• Bell Pepper, Diced
• Soy Sauce
• Garlic Granules, Onion Granules, Chinese Five Spice
• Sesame Oil
• Leftover Gammon, Cubed Largely
• Two Eggs, Whisked
• Pre-cooked And Cooled Rice

Method

1. Put the mushrooms, spring onion, bell pepper, soy sauce, garlic and onion granules, Chinese five spice and sesame oil into a large frying pan on a medium heat and let cook until the vegetables start to soften
2. Add the rice into the frying pan and allow to start heating through and crisping up a little
3. Add in the leftover gammon and allow to heat through
4. Add in some whisked eggs and give a good move through to make sure everything gets coating in the egg. Otherwise you end up with scrambled egg in your rice
5. Serve!

Eating And Storage Tips

I cannot stress enough how important it is to use rice you have already cooked and let cool for a recipe like this. If you don’t it will often turn to mush or simply make everything have a bit of a weird texture.

I used leftover gammon but using cubes of leftover ham works really well as well. If you’re American and reading this around Thanksgiving and have a side ham then this is a great option for you. Honestly, I should have cut the gammon up smaller than I did so I’d encourage you to do the same. Small little bites to make it a nice rounded mouthful would be amazing.

Add things like garden peas in to your mixture as well. They usually keep a really good little burst of crunch. You could easily leave the bell pepper out and go for something else you can cube smally like carrot instead (or matchstick up some carrot too).

As this is using already cooked gammon and rice I would not suggest making enough to have leftovers with it. Instead just opt for making enough of it for what will be consumed on that day. It’s better to attempt to make it again the next day than to have all these aging and cooked/reheated ingredients multiple times cold.