Yangzhou Fried Rice

Method

1. The rice must be cold and dry: cook it the day before, spread it on a plate and refrigerate uncovered overnight. Tip the 180 g of chilled rice into a bowl and break every lump apart with wet fingers until the grains run loose.
2. Bring a small pan of water to the boil and blanch 30 g of peas and 25 g of diced carrot for 1 minute, then drain well. Pat 50 g of prawns dry and toss them with 1 tsp of Shaoxing wine and a pinch of salt. Beat 1 egg with a pinch of salt. Slice 1 spring onion, keeping white and green apart.
3. Set a wok over the highest heat until it just begins to smoke. Swirl in 1 tsp of groundnut oil, pour in the beaten egg and let it puff for 5 seconds, then stir it into soft curds, about 20 seconds. Scrape it onto a plate while still glossy and slightly underdone.