Cantonese egg fried rice

• 3 u Egg
  Swaps (2)
• 200 g Prawns (raw and peeled, cut up if large)
  Swaps (1)
• 1 teaspoon Salt (plus more to taste)
• 4 tablespoons Vegetable Oil
• 4 u Spring Onions (whites and greens kept separate)
• 750 g Jasmine Rice (cooked the day before and chilled (about 250 g uncooked))
• 100 g Peas (frozen, thawed)
• 150 g Ham (cooked ham, in 1 cm dice, or char siu roast pork)
• 1 tablespoon Shaoxing Wine (or dry sherry) (optional)
• 1 pinch Pimienta (white, ground)

Instructions

1. 1

   The day before, cook the rice with slightly less water than usual, spread it on a tray to cool quickly and keep it covered in the fridge overnight. Before you start, break up any clumps with damp hands.

2. 2

   Get everything ready before you turn on the heat, because the stir-fry goes very fast: beat the eggs with a pinch of salt, pat the prawns dry and season them with a little salt and the Shaoxing wine, dice the ham and chop the spring onions.

   10 min

3. 3

   Heat a wok or large frying pan over very high heat with 1 tablespoon of oil and stir-fry the prawns until pink. Add the ham and peas, stir-fry for another minute and tip everything onto a plate.

   3 min

4. 4

   Add the rest of the oil to the wok, pour in the egg and stir only until half set. Straight away add the rice and the spring onion whites and stir-fry, pressing and breaking up the rice with the spatula, until the grains are hot, separate and coated in egg.

   5 min

5. 5

   Return the prawns, ham and peas to the wok, season with salt and white pepper and stir-fry for a couple more minutes, until the rice starts to crackle.

   2 min

6. 6

   Turn off the heat, stir through the spring onion greens and serve at once.