Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Finely grate the ginger and garlic. Stir into the hot chicken stock. Rinse the rice well, then add to a deep 30cm x 20cm ovenproof dish and pour over the stock. Cover tightly with foil and bake for 45 minutes.
Meanwhile, trim and finely slice the spring onions and coarsely grate the carrots. Tear the ham into bite-size pieces. Remove the rice from the oven and stir through most of the spring onions, the grated carrots and stir fry veg. Cover and return to the oven for 10 minutes until the rice is cooked but retains a little bite.
Remove the rice from the oven and stir in the ham. Make three wells in the rice and crack an egg into each. Lightly whisk with a fork (try not to mix it into the rice too much). Return to the oven, uncovered, for a final 12-14 minutes or until the egg is set. Splash over the soy sauce for kick and fork through the rice and eggs to combine. Scatter over the reserved spring onions for crunch.
Get the best of both worlds with our take on egg-fried rice – it’s baked in the oven so there’s no frying involved and no hanging by the hob in a frenzy of stir-frying. If you like, splash over some sriracha sauce for kick
2 of your 5-a-day. Source protein, low fat, low sat fat.