Three rules for fried rice: (1) the rice must be cold and ideally day-old, (2) the wok must be ripping hot, (3) don't crowd the pan. Get those right and you've got wok hei — that smoky breath of fire that makes Cantonese fried rice the best fried rice. WAH goes in last so the chilli oil keeps its texture.
Method
- 1
Heat the wok until it just starts to smoke. Add 1 tbsp oil and swirl. Toss in the prawns, stir-fry for 60 seconds until pink, then scoop out.
- 2
Add the remaining oil. Pour in the eggs, let them puff for 5 seconds, then scramble loosely. Push to one side.
- 3
Tip in the cold rice. Press it against the wok with the back of your spatula to break it up, then toss for 2 minutes until every grain is loose and lightly toasted.
- 4
Add soy sauce, sugar, white pepper, and scallion whites. Toss for another 30 seconds.
- 5
Return the prawns. Kill the heat. NOW stir in the WAH Original and scallion greens. Two big tosses — done.
WAH tip
Serve with a wedge of lime. The acid lifts the chilli oil and makes the prawns pop.
