Fried rice with ham, potatoes and peas

20 MINUTES | SERVES 4-6 AS A SIDE | EASY Freshly fried rice is a perfect vehicle for Yunnan’s famous air-cured hams. The amounts listed below make a very generous portion, which can be served in place of plain rice with other meat and vegetable dishes.

vegetable oil 100ml

peas 150g, fresh or defrosted from frozen waxy potatoes 2 medium (such as Yukon Gold or Charlotte), peeled and cut into 1cm dice Yunnan ham or jamón serrano 70g, cut into 2cm dice sea salt 1 tsp ground white pepper 1/4 tsp cooked white rice 600g, cold (preferably prepared the day before)

• In a wok, heat the oil on high until very hot. Add the peas, potatoes and ham, and toss to coat. Add the salt and pepper, and stir-fry, stirring constantly for 1 minute until the seasonings are well mixed and the fat on the ham has become translucent.

• Add 200ml of water (enough to cover the vegetables and ham by about 1cm) and cover with a lid. Cook the ingredients for 8-10 minutes or until tender, then remove the lid and let any remaining water bubble away for a few seconds if necessary.

• Add the rice to the wok and stir-fry until the ingredients are well mixed and the rice is heated through. Taste and adjust the seasonings as needed. Georgia Freedman is a food and travel writer who has been visiting China since 2000. She spent two years living in Yunnan and has recently published Cooking South of the Clouds: Recipes and Stories from China’s Yunnan Province (£25, Kyle Books).