This fried rice is great with the pork and prawns, but it's still pretty tasty if they're left out. It's the ideal way to use up leftover rice that's had a day or two in the fridge. Fresh cooked rice works but not as well: it's harder to get each grain as an individual.
1½ cups long-grain rice, cooked and cooled
3 tbsp peanut oil
4 extra large green king prawns, peeled, deveined and roughly chopped
2 eggs, lightly beaten
2 cloves garlic, finely chopped
2 tsp finely chopped ginger
150g Chinese-style barbecue pork, roughly chopped
1 tbsp light soy sauce
1 tbsp yellow bean sauce
½ tsp salt
1 tsp sugar
2 tsp oyster sauce
1 tsp sesame oil
3 spring onions, julienned
pinch of ground white pepper
1. Heat wok over a high heat until just smoking. Add 1 tablespoon of the peanut oil and, when hot, stir-fry the prawns until just cooked (1 to 2 minutes), then remove.
2. Reheat the wok, add the egg and move it around the wok gently until just set (about 15 seconds). Turn the egg out onto a plate and roughly chop.
3. Wipe the wok clean and heat the remaining peanut oil over a high heat until just smoking. Add the garlic and ginger and stir-fry until fragrant, then add the pork and cook for 1 minute.
4. Add the rice and stir-fry for another minute, then return the prawns to the wok. In a bowl, mix the soy sauce, yellow bean sauce, salt, sugar, oyster sauce and sesame oil, add to wok and stir-fry until the rice is coated with sauce.
5. Add the egg and spring onion and toss together. Transfer to a serving bowl and sprinkle with ground pepper and coriander leaves to serve.
Serving suggestion: with my stir-fried eggplant and pork.