If you've got leftover rice from dinner the night before, an overly satisfying and delicious way of using it, is turning it into fried rice! We've used a ham hock in this classic Chinese dish, which adds a wonderful smokiness as well as deep umami flavour. You could also add in some Chinese sausage or prawns and swap in your favourite veg or whatever you might have in your fridge. Feel free to omit the chilli if you'd prefer a non-spicy version.
1 ham hock
4 eggs, whisked
6C day old, cold white rice - preferably jasmine or long grain
3 garlic cloves, crushed or finely chopped
1 inch ginger, minced
2 birds eye chilli, finely chopped
80g fresh shiitake mushrooms, sliced
2 tbsp shaoxing wine - Chinese cooking wine
3 tbsp oyster sauce
1 tsp sugar
2 tsp sesame oil
2 tsp salt
1/4 tsp white pepper
1/2 frozen peas
3 spring onions, sliced
Place ham hock in a saucepan and cover with cold water. Bring to the boil, turn down and place lid on. Cook for 2 hours or until tender.
Peel off the layer or skin and shred the meat.
Heat 1 tsp oil in wok and once hot, add eggs into the pan and tilt to spread across the skillet. Let the eggs cook for 1 minute and then flip. Continue cooking for 30 seconds. Remove from pan and once cool, slice.
Heat another tsp oil in wok before adding the garlic, ginger, chilli and shiitake, fry gently for a minute, before adding in the shaoxing wine. Cook for another minute.
Add in the shredded ham and rice and continue to cook for 5 minutes, while turning constantly.
Add in oyster sauce, sesame oil, sugar, salt, white pepper, peas and egg and stir through evenly.