

This easy fried rice, loaded with savoury ham steak, colourful veggies and topped with kimchi and an egg gets fresh notes from citrus zest, yuzu-infused ponzu sauce and yuzu hot sauce and is the perfect way to breathe new life into leftover cooked rice.
Servings
4
Preparation
15 Mins
Cook Time
10 Mins
Level
2 tbsp canola oil
2 Schneiders Original Ham Steaks (175 g each), diced
2 cups small broccoli florets
2 cups shredded red cabbage
2 baby bok choy, sliced
4 cloves garlic, minced
2 green onions, sliced, white and green parts separated
1 tbsp minced fresh ginger
¼ tsp each salt and white pepper
4 cups cold cooked long-grain rice
1 tbsp sesame oil
2 tbsp ponzu sauce
4 eggs, poached
½ cup thinly sliced kimchi
2 sheets nori, thinly sliced
2 tsp chili oil
2 tsp toasted sesame seeds
½ tsp yuzu-flavoured hot sauce
In nonstick wok or deep skillet, heat oil over medium-high heat. Stir-fry ham, broccoli, cabbage and bok choy until bright and slightly softened, about 3 minutes. Add garlic, white parts of onions, ginger, salt and pepper; stir-fry until fragrant, about 1 minute.
Add rice and sesame oil. Stir-fry until heated through, about 3 minutes. Season with ponzu sauce, stirring until combined.
Spoon into 4 shallow bowls. Top each serving with an egg and ¼ each of the kimchi, nori, chili oil, sesame seeds and hot sauce.
Tip: Ponzu sauce is citrus-flavoured soy sauce, but you can use regular soy sauce in a pinch.
How to poach eggs: Bring 3 inches of water to simmer wide saucepan or deep skillet; add 1 tbsp white vinegar. Slide in eggs; cook until whites are set and yolks are still runny, or desired doneness, about 3 minutes. Remove with slotted spoon, blotting on towel before topping rice.