Yangzhou Fried Rice

Ingredients

• 350g jasmine rice, cooked, spread out on a tray to cool, and chilled for at least 4 hours (about 1kg cooked)
• 150g raw peeled king prawns, deveined and cut in half
• 1 tsp cornflour
• 1 tsp Shaoxing rice wine
• 100g thick-cut cooked ham, cut into 1cm dice
• 3 eggs, beaten with a pinch of salt
• 4 tbsp vegetable oil, divided
• 80g frozen peas, defrosted
• 4 spring onions, finely sliced
• 1 tbsp light soy sauce
• 1 tsp fine salt, or to taste
• 1/2 tsp ground white pepper
• 1 tsp toasted sesame oil

Method

1. Cook the rice a day ahead if possible: cool it within an hour of cooking, chill promptly and use within 24 hours. Break up any clumps with your fingers before frying.

2. Toss the prawns with the cornflour and Shaoxing wine.

3. Heat 1 tbsp of the oil in a wok over a high heat. Stir-fry the prawns for 1 1/2 minutes until pink, then tip onto a plate.

4. Add another 1 tbsp oil and pour in the beaten eggs. Scramble for 30 seconds until just set, then break into small pieces and remove to the plate.

5. Add the remaining 2 tbsp oil to the wok and heat until smoking. Add the rice and stir-fry, pressing and tossing, for 3 to 4 minutes until every grain is hot and separate.

6. Add the ham and peas and toss for 1 minute. Add the soy sauce, salt and white pepper.

7. Return the prawns and eggs, add the spring onions and toss for 30 seconds. Make sure the rice and prawns are piping hot throughout. Drizzle with sesame oil and serve.