Chinese · Main
Fried Rice
The gold-standard fried rice — cold rice, screaming wok, each grain lacquered in egg with sweet pork and prawn
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 4
Ingredients
- Day-old cooked jasmine or short-grain rice — 700 g
- Raw prawns, diced — 150 g
- Char siu or ham, small dice — 120 g
- Eggs — 3
- Frozen peas — 80 g
- Spring onion — 30 g
- Neutral oil — 45 ml
- Light soy — 18 ml
- Shaoxing wine — 15 ml
- Fine salt — 4 g
- White pepper — 1 g
- Toasted sesame oil — 5 ml
Method
- Break the cold rice apart with wet hands — no clumps enter the wok.
- Sear prawns in 15 ml oil 60 seconds; remove at half-cooked.
- Scramble eggs loosely in 15 ml oil; remove at wet-set.
- Remaining oil to smoking; rice in — toss and press 2 minutes until grains hiss and jump.
- Wine around the rim, then soy, salt, char siu, peas and prawns; toss 90 seconds.
- Return eggs, breaking them through; finish with spring onion, white pepper and sesame oil.