Ingredients

• 1 tbsp peanut oil
• 2 eggs, lightly beaten
• 150g shaved ham, chopped
• 3 spring onions, sliced, plus extra to serve (optional)
• 1 carrot, thinly sliced
• 1 red capsicum, sliced
• 115g packet fresh baby corn
• 80g button mushrooms, sliced
• 6 cups rice, cooked
• 120g frozen peas
• ¼ cup soy sauce
• 2 tbsp MAGGI Authentic Thai Sweet Chilli Sauce

Method

1. Heat oil in a wok over high heat. Add egg and swirl to evenly cover the base and sides of wok. Cook over medium heat until set.
2. Roll up egg in the wok, remove from heat and slice thinly. Set aside.
3. Heat remaining oil in wok. Add ham and spring onion and cook for 1 minute or until onion is soft.
4. Add carrot, capsicum, corn and mushrooms and stir-fry for 3 minutes until almost tender.
5. Stir in rice and peas, and cook for 3-4 minutes until the rice is heated through.
6. Stir in shredded egg and sauces until well combined.
7. Top with sliced spring onion, if desired.