Fried rice is a great thing to make with left-over rice, so make sure you always cook more rice than you need and keep it in the fridge or freezer. This is so simple but utterly delicious. The key is not to use freshly cooked rice — it sticks together easily and soaks up too much of the flavouring. You can add anything you like, or take stuff away, depending on what suits your mood or what you can get your hands on. I use two types of soy here, as the yellow bean adds another layer of complexity, but just use one type if that’s easier. I love this as a quick lunch — just a drizzle of chilli sauce and I’m in heaven.
Heat a wok until just smoking. Add
Reheat the wok, add the eggs and move them around the wok gently until just set. Turn the egg out onto a plate and roughly chop with your wok spoon.
Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stir-fry until fragrant, then add the pork and cook for 1 minute. Add the rice and stir-fry for another minute, then return the prawns to the wok. Add the soy sauces, sea salt, sugar, oyster sauce and sesame oil, and stir-fry until the rice is coated with sauce. Add the egg and spring onions and toss together. Transfer to a serving bowl and sprinkle with ground pepper to serve.
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