Cantonese Rice

Method

1. Bring a pot of water to a boil for the rice.
2. Prepare the frittata: beat 3 eggs with no salt.
3. In a non-stick pan with a little oil, pour the eggs and cook over low heat until set.
4. Flip the frittata: add a drop of oil, cover with a lid, turn the pan over, and cook the other side.
5. Cut the cooked ham into small, even cubes.
6. In a separate pan, heat the ham without oil, add orange juice and a little pepper, and glaze until the liquid is fully absorbed.
7. Drain the cooked basmati rice.
8. Prepare the peas: in a pan with sesame oil and chili pepper, sauté the peas over high heat.
9. In a large pan, combine the rice, ham, peas, a pinch of salt, and soy sauce. Stir-fry well over high heat.
10. To plate: fill a bowl with the rice, press it firmly, then invert it onto a plate. Cover the rice mound with the whole frittata.
11. Drizzle a little soy sauce over the frittata as decoration.