Ingredients:

  • 3 cups (approx. 500g) Cold, cooked day-old long-grain white rice (Jasmine or Basmati are ideal)
  • 3 tbsp (45 ml) High smoke point oil (Peanut, Rapeseed, or Canola oil), divided
  • 2 large Eggs, lightly beaten with a pinch of salt
  • 150g (5 oz) Cooked Protein (e.g., Char Siu pork, diced ham, or crispy bacon lardons)
  • 150g (5 oz) Raw Large Prawns (Shrimp), shelled and deveined
  • 2 cloves Garlic, minced
  • 1 inch (2.5 cm) Fresh Ginger, grated or finely minced
  • 1 medium Carrot, finely diced (approx. ½ cup/75g)
  • ½ cup (80g) Frozen Peas, thawed
  • 2 stalks Spring Onions (Scallions), white and green parts separated and sliced
  • 1 tbsp (15 ml) Light Soy Sauce (or regular)
  • 1 tsp (5 ml) Dark Soy Sauce (for colour)
  • 1 tbsp (15 ml) Oyster Sauce (or vegetarian mushroom sauce)
  • 1 tsp (5 ml) Sesame Oil
  • ½ tsp White Pepper
  • Salt, to taste

Instructions:

  1. Preparation & Mise en Place: Ensure all vegetables are finely diced and proteins are cut into bite-sized pieces. Slice the spring onions, separating the white parts (for cooking) from the green parts (for garnish.
  2. Mix Sauce: Whisk together the light soy, dark soy, oyster sauce, and white pepper in a small bowl. Set aside.
  3. Break Up Rice: Use your fingers to thoroughly break up the clumps of cold rice. If the rice is clumpy, the final dish will be lumpy and unevenly seasoned.
  4. Scramble the Eggs: Heat 1 tbsp of oil in the wok over high heat until shimmering. Pour in the eggs and quickly scramble until just set but still slightly moist. Remove immediately and set aside. Wipe the wok clean if necessary.
  5. Cook Protein: Add 1 tbsp of oil. If using raw prawns, sauté them until pink and cooked through (about 2 minutes). Remove and set aside with the eggs. If using pre-cooked pork/ham, skip this step and add them later.
  6. Sauté Aromatics and Hard Vegetables: Add the remaining 1 tbsp of oil. Add the diced carrots and the white parts of the spring onions. Stir-fry aggressively for 1 minute until carrots soften slightly. Add the minced garlic and ginger and cook for 30 seconds until fragrant.
  7. Fry the Rice Base: Increase the heat to maximum. Add the cold, separated rice to the wok. Press the rice flat, then stir and toss constantly for 2–3 minutes. The goal is to dry the rice out completely and allow it to slightly toast and caramelise on the edges.
  8. Combine and Sauce: Push the rice to one side of the wok. Pour the pre-mixed sauce directly onto the hot exposed surface of the wok (this helps caramelise the soy sauce and deepens the flavour).
  9. Toss: Toss the rice rapidly to coat everything evenly with the sauce.
  10. Final Additions: Return the cooked egg, prawns, and cooked pork/ham to the wok along with the thawed peas. Toss quickly for 1 minute to heat through.
  11. Finish: Drizzle the sesame oil over the rice just before serving. Taste and adjust for salt if necessary. Garnish liberally with the reserved green spring onions.