The dish for which leftover long-grain rice was intended, fried rice can be as simple as a mixture of onion and rice or a rather grand concoction including shellfish and pretty much any ingredient except oily fish. A big wok is the best thing to stir-fry in but, if so, sweat the onions initially in an ordinary frying pan.
Peel the prawns and reserve.
Sweat the onions in
Put a large wok over a moderate to high heat. When smoking hot, swirl in the remaining oil. Add the onion, chilli and garlic, and stir-fry for a minute, then add the rice. Toss and stir-fry for 2–3 minutes. Remove from the heat and stir in the prawns.
Mound the contents of the wok in warmed deep bowls. Cut the omelette into strips and arrange on top. Zig-zag a little soy sauce on each and scatter over some coarsely chopped coriander.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.