Ingredients
⅓ to half an onion (depending on size; diced)
2 sausages (diced)
2 slices sandwich ham (diced)
2 tbsp corn kernels
2 eggs (1 beaten, the other for topping)
1 bowl cooked rice (room temperature)
Seasoning
2 tbsp ketchup
1 tsp salt
Instructions
- Warm up the wok. Heat up the wok over medium-high heat. Add cooking oil into the wok. Swirl the wok to distribute the oil evenly. When the oil smokes, remove the oil from the wok and set aside.
- Add new cooking oil to the wok and sweat the diced onion until fragrant. Then mix in sausage, ham and corn kernels. Toss the wok where necessary. Remove the ingredients from the wok and set aside.
- Keep the medium-high heat on. Add new cooking oil to the wok. Add in the beaten egg.
- When the egg mixture is half set, add rice into the wok. Use a turner to mix and separate the egg and the rice. Season with salt and mix well.
- Return the ingredients in step 2 to the wok. Toss the wok a few times to mix well. Mix in the ketchup as quickly as possible (to prevent the ketchup from being burnt.). When all the ingredients and ketchup are all thoroughly mixed, turn off heat and plate up.
- To take the dish to a higher level, top the dish with a ‘crunchy’ sunny-side egg. Voila!
