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Yang Chow Fried Rice
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Yang Chow Fried Rice

Step 1 of 5

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  1. Cook rice the day before and refrigerate — cold dry rice is essential for non-clumping fried rice.

  2. Heat wok to very high heat. Add oil, scramble eggs quickly, push to the side.

  3. Add garlic, toss 10 sec, then add prawns and peas. Stir-fry 2 min.

  4. Add cold rice, breaking up all clumps. Toss vigorously over max heat for 3 min.

  5. Season with soya sauce. Finish with sesame oil and spring onions. Serve immediately.

Chef's Tip

Wok hei (the smoky char) only comes from very high heat and a dry wok. Never crowd the pan.