Cantonese Fried Rice

wash the rice only if necessary, then put it in a saucepan and cover with cold water. Turn on the fire and bring to a boil, first over a high heat, and then, as soon as the water begins to boil, reduce the intensity of the heat, go out, cover the container and cook for about ten minutes. carefully strain the rice and let it cool, cut the ham into small cubes. In another container, with boiling salted water, cook the peas for about ten minutes, then drain them. beat the eggs and make an omelet, chop it and reserve.
clean and wash the leeks, cut off the white part that will be used for other uses and use only the green part of the trunk. open the leaves and cut them patiently into strips with scissors, as if they were a julienne. then cut these strips with a blade and sauté them in the wok with 3 tablespoons of oil, (then the excess oil will be absorbed by the rice). then add the peas and sauté them for a minute, the leek to the walls of the wok. once the peas are sautéed, add the tortilla and the ham, stir well, then add the previously drained and cooled boiled rice, seasoning it with the soy sauce. season and add a pinch of glutamate.
keep stirring, checking that lumps do not form. serve rice immediately, very hot.