← Nouns Cooking · Chinese

Ingredients

• 600 g cold cooked jasmine rice, from about 250 g raw, cooked a day ahead
• 3 Eggs, beaten
• 150 g Char siu (Chinese barbecued pork), diced
• 150 g small raw prawns, peeled and diced if large
• 75 g frozen peas
• 1 small carrot, finely diced
• 3 tbsp neutral oil
• ¾ tsp Salt
• 1 tbsp light soy sauce
• ¼ tsp White pepper
• 3 Spring onion, thinly sliced

Method

1. Break up the cold rice with your fingers so there are no clumps.
2. Heat 1 tbsp of the oil in a wok over high heat and stir-fry the prawns for 1–2 min, until pink. Lift them out. Add the eggs and scramble softly for about 30 seconds, then lift them out too.
3. Add the remaining oil, then the carrot and peas, and stir-fry for 1 minute. Add the char siu and toss for 30 seconds.
4. Add the rice and stir-fry for 3–4 min, pressing and tossing, until every grain is hot and starting to jump in the pan.
5. Season with the salt, pour the soy sauce around the hot edge of the wok and add the white pepper. Return the prawns and egg with the spring onion and toss for 1 minute more.

Tips

• Day-old rice fries best. With fresh rice, spread it on a tray and chill it uncovered for an hour first.
• Cool leftover rice quickly and keep it in the fridge no more than a day.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food Made With Lau