Name: Chinese Special Egg Fried Rice with Prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g cooked and cooled steamed rice; 3 eggs, beaten; 75g petit pois; 1 spring onion, finely sliced, white and green parts separated; 1 carrot, finely chopped; 100g cooked leftover roast meat or chicken, diced; 6 to 8 prawns, halved; 3 tablespoons vegetable oil, divided; Salt, to taste; 1 teaspoon light soy sauce; 1 teaspoon sesame oil; 3 to 4 soaked dried chillies, finely chopped, optional; 1 teaspoon chilli flakes, optional; 1 tablespoon hot oil, optional

Method

12 steps

Place the cooked and cooled rice in a bowl. Add the beaten eggs and mix until every grain is evenly coated.
Heat 2 tablespoons of the vegetable oil in a wok over high heat.
Add the egg-coated rice and stir-fry, pressing and tossing it until the egg is cooked, the grains separate and the rice begins to crisp.
Season lightly with salt, transfer the rice to a bowl and set aside.
Return the wok to high heat and add the remaining 1 tablespoon vegetable oil.
Add the white part of the spring onion and stir-fry briefly until fragrant.
Add the prawns and cook until they curl and begin to colour.
Add the diced roast meat or chicken, carrot and petit pois and stir-fry until everything is hot.
Add the light soy sauce and sesame oil and toss to combine.
Return the cooked egg fried rice to the wok and fold everything together until evenly mixed and piping hot.
Add the green part of the spring onion, check the seasoning and serve.
For the optional chilli oil, combine the chopped soaked chillies and chilli flakes in a heatproof bowl, pour over the hot oil and spoon over the rice to taste.

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Helpful tips

Use cooled, preferably day-old rice for best results.
Cook ingredients in sequence to keep their crunch and flavor.
Ensure rice grains stay dry and separate by turning down heat to evaporate moisture.
Prepare chili oil just before serving for maximum freshness.