Prep: 15 mins. Cooking: 10 mins. Serves 4.
- 2 eggs, lightly beaten
- 1 onion, cut into 8 wedges
- 4 scallions, cut into short diagonals
- 9 oz piece ham, cut into thin strips
- 2 tbs peanut oil
- 2 tbs lard (optional)
- 1 1/3 cups long-grain rice, cooked and cooled
- 1/4 cup frozen peas
- 2 tbs soy sauce
- 9 oz cooked shrimp, peeled
Season eggs with salt and pepper and cook in heated 1 tablespoon oil in a wok, pulling set egg towards center and tilting to allow unset egg run to edges. When almost set, break up egg so it resembles scrambled eggs. Transfer to a plate and set aside.
Heat remaining oil and lard in a wok, swirling to coat base and sides. Add onion and stir-fry over high heat until it turns translucent. Add ham and stir-fry for 1 minute, then add rice and peas and stir-fry for another 3 minutes. Add egg, soy sauce, scallion, and shrimp. Heat through and serve immediately.
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