揚州炒飯Yangzhou Fried Rice

Prep 15 min·Cook 10 min

1. 1You're here
   Step 1.

   Break up the cold rice with your hands so there are no clumps.

   450 g Cold cooked rice (day-old)

   Mum's tip媽媽小貼士

   Fresh rice is too wet and turns mushy. Cook it the day before and chill it uncovered for a few hours if you can.
2. 2
   Step 2.

   Dice the char siu and prawns into 1 cm pieces. Finely chop the spring onion.

   100 g Char Siu (Cantonese Barbecued Pork)120 g Small prawns, peeled and deveined3 stalks Spring onion

   Knife work
3. 3
   Step 3.

   Bring the water to the boil and blanch the peas and prawns until the prawns just turn pink. Drain well and pat dry.

   500 ml Water (for blanching)50 g Frozen peas120 g Small prawns, peeled and deveined

   1 minBoil / blanch
4. 4
   Step 4.

   Beat the eggs with a pinch of the salt.

   3 pieces Eggs¾ tsp Salt

5. 5
   Step 5.

   Heat 1 tbsp oil in a wok over medium-high heat, pour in half the egg and scramble into soft curds. Remove and set aside.

   3 tbsp Cooking oil3 pieces Eggs

   Stir-fry
6. 6
   Step 6.

   Add the remaining oil and heat until shimmering. Add the rice and stir-fry, pressing and tossing, until it is hot and the grains are loose.

   3 tbsp Cooking oil450 g Cold cooked rice (day-old)

   3 minStir-fry
7. 7
   Step 7.

   Pour the remaining raw egg over the rice and toss quickly so it coats the grains as it sets.

   3 pieces Eggs450 g Cold cooked rice (day-old)

   Stir-fry

   Mum's tip媽媽小貼士

   Coating the rice with raw egg is what gives the golden, separate grains.
8. 8
   Step 8.

   Add the char siu, prawns, peas and scrambled egg. Season with the rest of the salt and white pepper, and toss until everything is hot.

   100 g Char Siu (Cantonese Barbecued Pork)120 g Small prawns, peeled and deveined50 g Frozen peas3 pieces Eggs¾ tsp Salt1 pinch White pepper

   2 minStir-fry
9. 9
   Step 9.

   Toss in the spring onion and serve at once.

   3 stalks Spring onion