This is a classic, flexible Cantonese-style fried rice recipe that’s perfect for using up whatever you have in the fridge. It’s simple, comforting, and very customisable.

Prep Time: 10 mins

Cook Time: 15 mins

Serves: 2–3

Ingredients

• 3 bowls cooked white rice (preferably overnight rice, loosened with a fork)
• 1 onion (diced)
• 1 sausage (diced)
• 1 slice ham (diced)
• 6 mushrooms (sliced)
• Frozen green peas, to taste
• 3 eggs (beaten)

Seasoning

• 1 tbsp light soy sauce
• A pinch of black pepper
• Salt, to taste
• A pinch of sugar

Directions

1. Blanch the frozen green peas in boiling water briefly to remove the freezer taste. Drain and set aside.
2. Heat oil in a wok over medium heat. Sauté the diced onion until fragrant, then add the mushrooms and cook until dry. Add the green peas, stir well, then remove from the wok and set aside.
3. Add a little oil if needed and fry the sausage and ham until lightly browned. Remove and set aside.
4. Add about 2 tbsp oil to the wok. Pour in the beaten eggs and cook until half-set.
5. Add the rice and stir-fry well, breaking up any clumps. Cook for about 10 minutes.
6. Return the onion, mushrooms, and peas to the wok and mix thoroughly.
7. Add the sausage and ham, then season with salt, black pepper, soy sauce, and a pinch of sugar.
8. Taste and adjust seasoning as needed, then serve hot.

This recipe is very flexible so feel free to swap in other vegetables or meats based on what you have available.