Yangzhou fried rice

20 min · serves 3

Break the cold rice apart before the pan goes on; that is the whole difference between separate grains and a clumped mess. Get the pan properly hot before the oil goes in.

Ingredients

• 500 g Day-old cooked rice
• 120 g Peeled prawns
• 100 g Chinese sausage
• 3 eggs Eggs
• 80 g Green peas
• 60 g Carrot
• 3 stalks Spring onion
• 10 ml Rice wine
• 15 ml Soy sauce
• 5 g Salt
• 2 g White pepper
• 40 ml Cooking oil

Method

1. Rub the cold rice between your fingers until every grain is separate, before you turn on the heat.
2. Marinate the prawns with the rice wine and a pinch of salt for 5 minutes.
3. Dice the sausage and carrot to 5 mm, blanch the carrot and peas for 2 minutes, then drain them.
4. Heat half the oil, pour in the beaten eggs, stir quickly so they set in small curds, then scoop them out.
5. Add the rest of the oil, fry the sausage for 1 minute to render its fat, then add the prawns and cook 90 seconds more.
6. Add the rice and keep pressing and flipping it with the spatula for 2 minutes until every grain is hot and loose.
7. Return the peas, carrot and egg to the pan, season with salt, soy sauce and white pepper, and toss for another minute.
8. Scatter over the chopped spring onion and take the pan off the heat.

Yangzhou fried rice →