Fried Rice (Pork, Chicken, Beef or Vegetable)

Gently loosen 400 g chilled cooked rice. Dice 80 g carrot to about 5 mm; rinse and drain 60 g fresh shelled peas and 60 g raw corn kernels. Slice the whites and greens of 2 spring onions separately. Beat 2 eggs and have everything ready before heating the wok.

Heat the wok over medium-high heat and add 1 tbsp oil. Pour in all the beaten egg and scramble into small pieces. Transfer to a bowl as soon as no liquid egg remains.

Add the remaining 1 tbsp oil to the same wok. Stir-fry the spring onion whites and all the carrot over medium-high heat for about 1 minute. Add the peas and corn; stir-fry for about 2–3 minutes, until the carrot is crisp-tender, the peas are cooked and no water pools in the wok.

Add all the loosened rice and increase to high heat. Gently press apart remaining clumps with the back of the spatula, then scoop and turn for about 2–3 minutes. Move on when the grains separate and heavy wet steam subsides; avoid crushing the rice.

Drizzle 2 tsp light soy sauce around the hot wok edge and sprinkle in 1/4 tsp salt. Stir-fry over high heat for about 1–2 minutes, until the grains are evenly pale golden-brown and separate. Cook in batches if the wok is crowded or loses heat, then combine.

Return all the scrambled egg and add all the spring onion greens. Toss for about 30–60 seconds until evenly mixed. Check that the rice and ingredients are piping hot throughout, over 75°C, then turn off the heat; surface steam alone is not enough.

Divide the fried rice equally between two white bowls and serve immediately.