Ingredients
300 g (about 10.5 oz) cooked rice, 1 can sweet corn, 1 egg, 50 g (about 1.75 oz) celery, 30 g (about 1 oz) cooked ham, finely chopped.
Seasonings
Salt, water starch, and clear broth, each to taste.
Steps
1. Wash the celery thoroughly, trim off any tough parts, and finely chop it. Blanch in boiling water briefly, then drain well.
2. Place the pot on the stove, add an appropriate amount of sweet corn and clear broth, bring to a boil, then add salt and thicken with a cornstarch slurry. Crack in the egg and stir quickly, turning off the heat just before it becomes frothy.
3. Spoon the hot rice into bowls, then pour the cooked sweet corn and egg mixture over the top, and finish by sprinkling with chopped ham and celery.