• 555 g (1 lb 4 oz/3 cups) cooked rice
• 3 tablespoons peanut oil
• 4 large green king prawns (shrimp), peeled, deveined and roughly chopped
• 2 eggs, lightly beaten
• 2 cloves garlic, finely chopped
• 2 teaspoons finely chopped ginger
• 150 g (5½ oz) Chinese-style barbecue pork, roughly chopped
• 1 tablespoon light soy sauce
• 1 tablespoon yellow bean soy sauce
• ½ teaspoon sea salt
• 1 teaspoon sugar
• 2 teaspoons oyster sauce
• 1 teaspoon sesame oil
• 3 spring onions (scallions), cut into julienne
• a pinch of freshly ground white pepper

Heat a wok until just smoking. Add 1 tablespoon of the peanut oil and, when hot, stir-fry the prawns until just cooked, then remove.

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.