Yangzhou Egg Fried Rice with Shrimp, Ham and Peas

What you need

• 400 g (3 cups) cooked long-grain rice, cooked a little firm and chilled, ideally a day old
• 2 eggs
• 100 g (3 1/2 oz) char siu or cooked ham
• 100 g (3 1/2 oz) small raw shrimp, peeled
• 1 small carrot
• 2 spring onions
• 3 tbsp neutral oil, divided
• 60 g (1/2 cup) frozen peas, thawed
• 1/2 tsp salt, plus a pinch for the eggs
• 1 pinch ground white pepper

Method

Restated from the original video

1. 1

   Break up the rice with your fingers so no clumps remain.

2. 2

   Beat the eggs with a pinch of the salt.

3. 3

   Cut the ham and carrot into small dice about the size of the peas. Slice the spring onions, keeping the white and green parts apart.

4. 4

   Heat 1 tbsp of the oil in a wok over high heat and stir-fry the shrimp until pink and opaque, 1-2 min. Tip them onto a plate.

5. 5

   Add another 1 tbsp of oil, pour in the eggs and stir until softly set in large curds, about 30 seconds. Add them to the shrimp.

6. 6

   Heat the remaining oil and stir-fry the carrot and the white parts of the spring onions for 1-2 min.

7. 7

   Add the ham and peas and toss for 1 min until hot.

8. 8

   Add the rice and stir-fry, pressing and tossing, until every grain is hot and separate, 3-4 min.

9. 9

   Return the shrimp and eggs to the wok and season with the remaining salt and the white pepper. Toss to break up the egg.

10. 10

    Toss in the green parts of the spring onions and serve hot.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.