1) Heat a wok over medium-high heat then add the oil. When the oil starts shimmering add the smoked ham and fry for 2-3 minutes until browned. Add the garlic and spring onion whites and fry for a further 4-5 minutes or until the garlic starts going golden brown and everything in the wok is crispy. 

2) Turn the heat to high then add in the rice and toss through to ensure the crispy bits are mixed through the rice. Add the white pepper and the soy sauces and mix through until the rice is coated, then remove wok from heat. Spoon fried rice into a bowl and turn out onto plate. Devour while hot and crispy!

Dan Dumbrell discovered his love for cooking eight years ago when he moved out of home. Growing up in Sydney’s southwest with Chinese and Australian roots, he loves blending East and West in his dishes, inspired by his mum’s Guangzhou background.

Dan dreams of launching a food truck in the Southern Highlands of NSW, sharing his unique fusion cuisine. He learned to cook from YouTube and looks up to chefs like Kylie Kwong and David Chang.

With a PhD in Health Information in Social Media, Dan works at the University of NSW Ageing Futures Institute. He married his Scottish husband Paul in 2020, and they enjoy culinary adventures together. When he's not in the kitchen, Dan loves hitting the gym, gardening, and hanging out with friends and his toy poodles, Bella and Harry.

Always evolving in his cooking style, Dan is passionate about sharing his love of food with everyone.