Seasonings
200 g (about 7 oz) long-grain rice, 30 g (about 1 oz) ham, 15 g (about 1/2 oz) corn kernels, peas and bok choy to taste, 1 egg.
Seasonings
Salt 1/3 teaspoon, MSG and white pepper a pinch each, vegetable oil 2 tablespoons.
Steps
1. Crack the eggs into a bowl and beat until smooth, add a pinch of salt and mix well to create the egg mixture; place the long-grain rice in a container and stir to break up any clumps, then add a little vegetable oil and toss to coat.
2. Dice the ham into corn kernel-sized pieces; trim and wash the bok choy, drain well, and cut into small sections; rinse the corn kernels and green peas.
3. Blanch the bok choy, corn kernels, and green peas in boiling water briefly, then drain.
4. Heat oil in a wok until it reaches about 80% hot, pour in the beaten eggs and stir-fry until just set, add the long-grain rice and stir-fry until the grains are separated, sprinkle in the diced ham, stir-fry over high heat to combine, then add the corn kernels, green peas, and bok choy pieces, reduce the heat to medium-low and stir-fry everything together, season with salt, MSG, and white pepper, stir-fry until well combined, then serve.