A recipe invented by the regional magistrate of Yangzhou province in late 18th Century China, popularly known as Special Fried Rice in Chinese Restaurants today. Enjoy!
- 400g long grain white rice (cook a day before, cool and leave in fridge until ready to use)
- 3 tablespoons ground nut oil
- 2 large eggs, beaten
- 120g fresh prawns, de-veined and shells removed
- 3 shallots finely chopped
- 1 clove garlic finely chopped
- 120g cooked ham, cut into cubes
- 120g Chinese Roast Pork (can replace with cooked chicken)
- 120g frozen peas, thawed
- 1½ teaspoons salt
- ¼ teaspoon sugar
- Dash of soya sauce
- ⅛ teaspoon freshly ground white pepper
- 2 spring onions finely chopped
- Take the cooked rice out of the fridge and use a fork to break down any clumps of rice, set to aside.
- In a pot of boiling water, blanch the prawns, drain and set aside.
- Heat the wok over a medium high heat, add 1 tablespoon of oil, followed by the beaten eggs. Fold and scramble them gently, taking care not to scorch the eggs. Transfer the eggs back into the original egg bowl and set aside.
- Now heat the wok over a high heat. Add 2 tablespoons of oil, when it is really hot slightly smoking add the shallots and garlic. Stir-fry until the onions are translucent.
- Next, add the diced ham and pork or chicken, and stir-fry for 30 seconds. Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps. Add the prawns and peas and stir fry continuously for another 2 to 3 minutes until the rice is heated through.
- Next sprinkle the salt, sugar and soya sauce over the rice. Mix everything to ensure the seasonings are uniformly incorporated.
- Next, mix in the scrambled eggs, spring onions, and white pepper. Stir fry to combine for another minute or two and serve!
Nb If the rice looks a little dry, feel free to sprinkle in some water or chicken stock, or if you want to be a bit more authentic, just a touch more oil. However, be careful with this as too much water content makes it soggy; too much oil makes it greasy.