Yangzhou Fried Rice

Classic Yangzhou-style fried rice with separate grains, egg, prawns, roast meat and vegetables, cooked quickly over high heat.

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Good fried rice depends more on preparation than complicated technique. Cold rice, a hot wok and ingredients cut into small pieces make this version reliable for a first-time cook.

Ingredients

• 700 g cooked long-grain rice (chilled overnight or completely cooled)
• 150 g raw prawns (peeled, deveined and diced)
• 120 g char siu or cooked chicken (diced)
• 3 eggs (lightly beaten)
• 100 g frozen peas (thawed)
• 80 g carrot (finely diced)
• 4 spring onions (white and green parts separated)
• 3 tbsp neutral oil
• 1.5 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 0.25 tsp white pepper
• 0.25 tsp salt (or to taste)

Step-by-step method

1. Break up the cold rice with clean fingers or a fork before you start cooking. Separate any firm clumps now because there will not be time to do it once the wok is hot.
2. Prepare every ingredient and place it beside the stove. Mix the soy sauce, Shaoxing wine, sesame oil and white pepper in a small bowl so the seasoning can be added quickly.
3. Heat a wok or large frying pan over high heat until very hot. Add 1 tablespoon oil, then the beaten eggs. Stir for 20–30 seconds until just softly set, transfer to a plate and break into small pieces.
4. Add another tablespoon of oil. Stir-fry the prawns for 1–2 minutes until they turn opaque, then add the diced char siu or chicken, carrot and spring onion whites. Cook for another 2 minutes.
5. Add the remaining oil and the rice. Use the wok spatula to press and toss the rice for 3–4 minutes so it becomes hot, dry and separate rather than steamed.
6. Add the peas and cooked egg, then pour the seasoning around the hot sides of the wok rather than directly into one spot on the rice. Toss continuously for 1–2 minutes so the seasoning spreads evenly.
7. Taste and adjust with a small pinch of salt if needed. Fold through the spring onion greens, remove from the heat immediately and serve while the grains are hot and loose.