Prawn Fried Rice

Method

1. 1

   Break up the rice

   Rub the cold rice between your fingers to break up every clump before you start. Rice cooked the day before has dried out enough to fry, where fresh rice turns to mush in the wok.

2. 2

   Prawns 2 min

   Heat 1 tbsp of the oil in a wok over high heat until it smokes. Add the prawns with a pinch of the salt and stir-fry 2 minutes, until just pink, then tip them onto a plate.

3. 3

   Eggs

   Add a little more oil, pour in the eggs and stir them slowly until softly scrambled but still a little wet. Push them onto the plate with the prawns, because they finish cooking later.

4. 4

   Aromatics

   Add the rest of the oil with the garlic, ginger and scallion whites and stir-fry for about 30 seconds, until fragrant but not coloured. Garlic that browns here turns bitter.

5. 5

   Fry the rice 4 min

   Tip in the rice and peas and spread them across the wok. Toss every 30 seconds or so for about 4 minutes, letting the rice catch in between, until the grains are hot and jumping in the pan.

6. 6

   Season and finish

   Pour the soy sauce around the hot edge of the wok so it sizzles, add the white pepper and the rest of the salt, then return the prawns and eggs. Toss once more, and off the heat stir in the sesame oil and scallion greens.