Prawn Fried Rice with Peas and Egg

Ingredients

• 300g raw king prawns, peeled and deveined
• 3 medium eggs, lightly beaten
• 600g cooked long-grain rice, cold and day-old
• 150g frozen peas
• 3 garlic cloves, finely grated
• 20g fresh root ginger, finely grated
• 4 spring onions, finely sliced, whites and greens separated
• 3 tbsp light soy sauce
• 3 tbsp sunflower oil
• 1 tbsp toasted sesame oil
• reserved spring onion greens, to serve
• 1 fresh red chilli, finely sliced into rings, to serve
• light soy sauce, to serve
• 1 tbsp toasted sesame seeds, to serve
• 2 limes, cut into wedges, to serve

Method

1. Get your wok screaming hot over the highest heat you have — you want it smoking before anything goes near it. Pat the prawns dry on kitchen paper and season them with a pinch of salt and pepper; water on the surface means steam, and steam means no caught edges.
2. Add 2 tablespoons of the sunflower oil and swirl to coat the sides. Tip in the garlic, ginger and spring onion whites and stir-fry for 30 seconds until fragrant and pale gold — no longer. Burnt garlic turns the whole bowl bitter, so keep it moving.
3. Add the prawns in a single layer and don't crowd them — if your wok is on the small side, do this in two batches. Stir-fry for 2–3 minutes until pink, curled and lightly caught in places, then push everything up the sides of the wok.
4. Add the remaining tablespoon of oil to the centre, then tip in the cold rice. Press it flat against the base and leave it untouched for a full minute until you hear it crackle and the underside crisps — that's the texture you came for. Toss everything together.
5. Add the frozen peas and stir-fry for 2 minutes until bright green and heated through.
6. Push the rice to the sides again and pour the beaten eggs into the centre. Scramble gently for 30–45 seconds until just set with soft curds, then fold through the rice before the egg firms up completely.
7. Pour the soy sauce around the edge of the wok so it sizzles as it hits the metal, and toss for 1 minute until every grain is glossy and evenly coated. Drizzle over the sesame oil and toss once more. Taste — most of the salt comes from the soy, but a final pinch and a crack of pepper ties it together.
8. Divide between four warm bowls. Scatter over the spring onion greens, red chilli rings and toasted sesame seeds, then squeeze a lime wedge over each portion — the lime juice cuts the richness and lifts the prawns. Extra soy at the table for those who want it.