Emerald Fried Rice

1. 1

   Sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely.

2. 2

   Heat 1 tablespoon of oil in a frying-pan or crepe pan.

3. 3

   Pur in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently.

4. 4

   Remove the omelette and cut into fine shreds.

5. 5

   Heat another tablespoon of oil in the frying-pan and add the finely chopped greens.

6. 6

   Stir-fry for about 30 seconds, then remove from the pan.

7. 7

   Heat the remaining oil in a wok until it is smoking.

8. 8

   Add the spring onions, then the rice, and toss well together until the rice is heated through.

9. 9

   Add the remaining salt with the MSG, greens, omelette shreds and ham.

10. 10

    Toss all together and serve hot on a serving dish.

No additional tips available.