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Japanese egg rice with ham & peas


  • Rinse the rice until it runs clear and drain well. Then put in a large pot with the water and salt, tightly cover and bring to the boil. Turn the heat down and gently cook for 20 mins. Turn the heat off and set aside for 10 mins. (Don't peak.)
  • Heat the oil in a wok (or large non-stick pan) and gently saute the ham and onion until tender. Add the rice and toss well until thoroughly combined. Then add the eggs and cook until pieces of scrambled egg can be seen, continually stirring. Mix in up to 2 tbsp soy, little by little, and taste for seasoning.
  • Transfer the rice into a large serving bowl (or individual bowls) and top with spring onion.


  • 1½ cups long grain rice
  • 2¾ cups water
  • 1 tspn sea salt flakes
  • 2 tbsp vegetable oil
  • 3 slices leg ham, finely chopped
  • ½ medium onion, finely chopped
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas
  • 2 tbsp soy sauce
  • 2 spring (green) onions, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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