Gammon fried rice
Gammon fried rice combines leftover gammon and rice with vegetables into a 10 minute, easy meal.
- 600 g cooked rice
- 300 g cooked gammon
- 150 g frozen peas
- 150 g frozen sweetcorn
- 2 eggs
- 1 tablespoon olive oil
Heat some olive oil in a large skillet or wok. Add diced or shredded gammon (pre cooked), and cook for a few minutes until the outside is slightly golden and crsispy.
Add cooked rice and vegetables to the skillet, and stir the ingredients to combine. Keep frying the rice while stirring to prevent any burning.
When the rice has heated through, move the rice to the edges to create a small hole in the middle of the pan. Crack the eggs in the middle, and stir to scramble them as they cook.
Gradually stir in the rice, until the rice mixture is completely merged with the eggs.
Can I use other vegetables or meat in this recipe? – Absolutely! This would be great with other frozen or leftover veggies. Try peppers, carrots, broccoli, green onions, edamame beans, brussels sprouts and mushrooms. You can also use diced ham, chicken or beef instead of the gammon!
Do you use gammon steaks or gammon joint? – As long as its cooked, you can use any cut or type of gammon, including marinated and glazed gammon.
Leftover gammon fried rice can be stored in the fridge for up to 4 days. Keep in mind that this depends on how long you have been storing the cooked gammon and rice already.
You can also freeze it for up to 3 months. Thaw fried rice on the fridge overnight, then reheat in the microwave before serving.
Calories: 407kcal | Carbohydrates: 54g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 128mg | Sodium: 161mg | Potassium: 495mg | Fiber: 3g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg