Quick & Easy Chinese Special Fried Rice

3 cups cooked jasmine rice, steamed and chilled overnight
1 egg
150g cooked chicken breast, diced
100g char siu, diced
100g cooked prawns
Handful frozen peas

Seasoning 
Light soy sauce
Sesame oil
Vegetable oil, for stir frying

PREPARATION

1. Prepare Your Wok

Heat the wok until smoking hot. Understanding and controlling your heat is essential for fried rice.

Add about 1 teaspoon of vegetable oil and swirl around the base.

COOKING

2. Cook the Egg

Crack the egg directly into the wok.

Break the yolk and scramble gently. If the heat is correct, the egg should not stick.

Once just set, push the egg to the back of the wok.

3. Add the Proteins

Add a small dash of oil if needed.

Add the diced chicken and fold through briefly.

Bring the egg back over the chicken and keep folding to circulate heat.

Add the diced char siu and cooked prawns. Stir fry on high heat, keeping everything moving constantly.

Add the peas and continue to toss.

4. Add the Rice

Add the chilled rice straight into the wok.

Use your spatula to press into the rice and break up any clumps. The moisture from the ingredients will help separate the grains.

Keep the wok on high heat and maintain constant movement.

5. Season and Finish

Add a glug of light soy sauce and a dash of sesame oil.

Fold through quickly so the seasoning coats the rice evenly.

Continue tossing until you achieve “dancing rice” where the grains jump and move freely off the base of the wok.

The rice is ready when there are no grains stuck to the wok.

Serve immediately.

School of Wok Tips

• Always use day-old chilled rice for best texture and separation.
• Keep the wok smoking hot throughout cooking. Heat is everything in fried rice.
• Break up clumps by pressing firmly into the rice with your spatula.
• If grains stick to the wok at the end, your heat was too low.

FAQs

Why use day-old rice?

Chilled rice dries slightly in the fridge, making it easier to separate and preventing mushy fried rice.

What makes it “special” fried rice?

The combination of multiple proteins such as chicken, char siu and prawns.

Why is my rice sticking to the wok?

This usually happens when the wok is not hot enough or there is too much moisture in the rice.