Cantonese fried rice is a version of sautéed Chinese rice best known and appreciated in the West, as well as one of the most common preparations of Chinese-Italian cuisine.
1 portion cooled steamed rice
1 beaten egg
1 portion of diced cooked ham
1 portion of cooked peas (I recommend those frozen and cooked in boiling water for a few minutes and not those pre-cooked in the tin)
2 tablespoons rice wine
Heat the vegetable oil in a wok or pan. Pour in the egg and scramble it.
Add the rice and the ham, continue stirring over high heat for a few minutes.
Deglaze well with the rice wine.
Add the peas and salt, continuing to mix.