Vegetable oil for frying
2 beaten eggs
1 small carrot, finely diced
1 small onion, finely diced
2 tsp grated fresh ginger
1 tsp grated garlic
1/4 tsp white pepper
1/4 tsp salt
1/8 tsp sugar
50 g leftover cooked chicken
50 g char siu pork, or leftover pork, diced
50 g raw King prawns, shelled, deveined and chopped into 4 pieces each
250 g leftover cooked basmati rice
25 g finely sliced spring onions, plus extra for garnish
1 1/2 Tbs light soy sauce
Small handful frozen peas
1 tsp sesame oil
Heat 1 tablespoon of vegetable oil in a wok or large frying pan, then fry off the beaten egg like an omelette. Remove the egg from the heat and transfer to a plate just before it is fully cooked and set (it will keep cooking after it is removed from the heat).
Heat another tablespoon of oil in the same wok/pan over a high heat and fry off the onion and carrot with a splash of water for 2-3 minutes. Then add the ginger and garlic, white pepper, salt and sugar and fry for a further minute until aromatic.
Next add the chicken and char siu to the wok/pan and fry to heat through for about 1 minute. Add the prawns and toss, then put on the lid for 1 minute to cook the prawns through.
Add the rice, spring onion and cooked eggs, breaking these down with a wooden spoon, then add the soy sauce and cook for 2-3 minutes - you will hear it sizzle.
Toss in the frozen peas and stir through - they will defrost in about a minute in the heat of the rice.
Finish off with a drizzle of sesame oil around the edges of the wok to activate the aromas.
Season to taste with salt and pepper and garnish with the remaining spring onions.
Top tips:
Using up leftover meat makes a very delicious yung chow (special) fried rice. You also don’t need exact measures of each meat, so just use whatever you have.
If you do not have leftover cooked basmati rice you can use a packet of microwavable rice.
Photo Credits: This is an edited extract from Simply Chinese Feasts by Suzie Lee published by Hardie Grant Books, RRP $45.
