Fried Rice

Ingredients

• Chicken, diced into small pieces (approx. 15–45mm), coated in light soy sauce and oyster sauce
• Prawns, seasoned with white pepper and light soy sauce
• 1 Chinese pork sausage, sliced
• Jasmine rice, cooked (preferably day-old, or cook on the day with sausage in rice cooker)
• Carrot, diced into small cubes
• Corn
• Peas
• Spring onion (generous amount)
• Eggs
• Oil, salt, and extra soy sauce

Method

1. Cook chicken and prawns in batches in a wok over high heat until just done. Remove and set aside in a bowl.
2. Clean the wok and return to high heat. Add oil and heat until smoking.
3. Add carrot, corn, and peas. Season with salt and cook for about 3 minutes.
4. Add sliced Chinese sausage and cook for another 3 minutes.
5. Remove all vegetables and sausage, adding them to the bowl with the meat.
6. Add more oil to the wok. Crack in the eggs, season lightly with salt, and scramble.
7. While the eggs are still slightly soft, add cooked rice (about 3.5 cups or as much as fits) and a splash of soy sauce.
8. Add a large handful of spring onion and cook for 2 minutes, stirring constantly.
9. Add some of the meat and vegetable mixture back into the wok. Stir aggressively to combine and cook for another 2 minutes.
10. Repeat adding the remaining meat and vegetables in batches, mixing thoroughly each time until everything is combined and heated through.