Yangzhou Fried Rice

Method

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1. Break the cold rice up with your hands until there are no clumps left.

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2. Beat 2 of the eggs with the salt and pour them over the rice, turning until every grain is coated.

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3. Beat the other 2 eggs separately.

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4. Heat 2 tbsp of the oil in a wok until smoking, pour in the 2 beaten eggs, let them set for 15 seconds, then scramble and tip them out.

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5. Add another tablespoon of oil and fry the prawns 60 seconds, until just pink. Lift out.

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6. Add the last tablespoon of oil, then the carrot and the white parts of the spring onions with the ginger for 1 minute.

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7. Turn the heat to maximum, add the egg-coated rice and toss constantly 3 minutes, pressing it against the wok, until the grains are separate and steaming.

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8. Add the char siu, peas, prawns and scrambled egg and toss 1 minute.

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9. Season with the soy sauce, wine, salt and white pepper, add the sesame oil and the green spring onion, toss once and serve.

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Chef’s Tips

• Cold day-old rice, broken up by hand.
• Coat the rice in beaten egg first. That is the golden grain.
• Maximum heat and constant tossing once the rice is in.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Hot and sour soup
• Stir-fried greens
• Chilli oil

Storage & Reheating

Refrigerated for 2 days. Reheat in a hot wok, never a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.