Cold rice fried hard and fast with prawns, peas and ribbons of egg. Twelve minutes from wok to table, and the best possible use for yesterday's leftover rice.
Prep
10 mins
Cook
12 mins
Servings
4
Per serving
£1.55
Difficulty
easy
The rules are simple and non-negotiable: rice that has been chilled overnight, a pan hotter than feels sensible, and no crowding. Everything else is seasoning.
Break up the cold rice with wet fingers so there are no clumps left. Have every other ingredient chopped and within arm's reach of the hob.
Heat 1 tablespoon of oil in a wok over a high heat. Pour in the beaten egg, swirl, and as soon as it sets underneath scramble it into large curds. Tip out after 40 seconds while still soft.
Add another tablespoon of oil and fry the prawns for 90 seconds until just pink. Lift out with the egg.
Prawns keep cooking on the plate - take them out a shade under.
Add the last tablespoon of oil, then the garlic and spring onion whites. Stir for 20 seconds before adding the rice.
Press the rice against the hot metal and leave for 45 seconds at a time before tossing, repeating for about 4 minutes until the grains dance and separate.
Throw in the peas and cook for a minute, then return the egg and prawns. Pour the tamari down the hot side of the wok rather than onto the rice so it sizzles and caramelises.
Toss everything for a final 30 seconds, season with white pepper, stir through the sesame oil and the spring onion greens, and serve at once.