Ingredients
- 1 pound (450g) cold cooked rice
- 2 tablespoons vegetable oil
- 10 ½ ounces (300g) diced char siu pork
- 5 ounces (150g) cooked shrimp
- 3 tablespoons cooked peas
- ½ teaspoon salt
- 2 green onions, diced
- 1 whole egg and 2 egg yolks
- ½ teaspoon chicken stock powder
Method
- Break up any clumps in the cold rice. Prepare every ingredient before heating the pan because the stir-frying stage is very quick.
- Heat a wok or large skillet over high heat until very hot. Add the vegetable oil and swirl it around to coat the cooking surface. Pour away any excess oil.
- Beat the whole egg and egg yolks with a fork for about 10 seconds, then pour them into the wok.
- Let the eggs begin to set, then immediately add the cold rice. Stir-fry the rice and egg, pressing apart any clumps with a spatula.
- Add the chicken stock powder and salt. Continue stir-frying until the seasoning is evenly distributed.
- Add the char siu pork, cooked shrimp and peas. Stir-fry for 2 or 3 minutes, or until the meat, shrimp and rice are piping hot.
- Add the green onions and cook for another 30 seconds, then serve immediately.
Notes
- Cold cooked rice is firmer and easier to separate in the wok. Leftover rice works well, or you can cook fresh rice and refrigerate it promptly until completely cold.
- The char siu pork, shrimp and peas should be fully cooked before they’re added to the wok.
- Use a large wok or skillet. If the pan's crowded, cook the fried rice in 2 batches and combine them before serving.
- Char siu and chicken stock powder can both be salty. Reduce the added salt if necessary.
- No soy sauce is added directly to this recipe, though prepared char siu and some stock powders may contain soy. Check the labels carefully if you have a soy allergy.