This quick and easy dish can be whipped up in under half an hour, tastes great, and is satisfyingly filling. Sure, you can skip the fried eggs on top, but that golden yolk pouring down over your rice as you bust open the egg is just too devilishly good to give up.

You can find Chinese BBQ pork in Asian markets or sweet talk your local Chinese restaurant into selling you some. However, if that doesn’t work, substitute cooked ham.

Although sesame oil adds an oriental touch to stir frys, with all of the soy, sake, and ginger in this recipe, it doesn’t make that much difference if you use olive or sesame.

 

Ingredients (Serves 2)

½ lb (220g) Chinese BBQ pork (or cooked ham)

2½ oz (70g) fresh snow peas

1 onion, chopped

2 tbsp olive oil or sesame oil

1” (2.5cm) piece of ginger root, minced

2 cups cooked rice

2 tbsp sake (rice wine)

2 tbsp soy sauce

¼ tsp pepper

2 eggs

 

1. Slice the pork ¼” (5mm) thick. Then, cut into about ½” x ¼” (12mmx5mm) pieces.

2. Trim the ends off the snow peas and cut in half diagonally.

3. In a large frying pan, cook the onions in the olive oil for 8-10 minutes. Fry until lightly golden.

4. Add the ginger and pork, and stir fry for 5 minutes.

5. Add the peas and gently stir fry for 1-2 minutes.

6. Add the rice and cook, turning occasionally, for 5-8 minutes, until heated and slightly browned.

7. In a small bowl, combine the sake, soy sauce, and pepper. Pour over rice, combine well, and cook for 2-3 minutes.

8. In the meantime, fry the eggs a gentle (nice & runny) sunny side up.

Serve the eggs on top of the fried rice.