FRIED RICE

Preparation time 10 mins Cooking time 25 mins Serves 6

3 cups jasmine or long-grain rice 6 cups water

6 free-range eggs

Pinch caster sugar

Sea-salt flakes and finely ground

white pepper, to season

4-5 Tbsp peanut oil or rice bran oil 1 large brown onion, finely chopped 250g streaky bacon, cut into

1/2cm strips

10 small green prawns, shelled,

tail intact

1 Tbsp soy sauce

1 Tbsp fish sauce

3 green onions, sliced thinly on diagonal, separate white and green parts

20g unsalted butter

STEP 1 Wash and rinse rice well until water runs clear. Put rice in a large saucepan, add water (rice must be level to ensure it cooks evenly). Bring to boil on high, reduce heat to medium and cook, uncovered, for 5 minutes, or until tunnels form in rice and most of the water is absorbed.

STEP 2 Turn off heat and cover for approximately 10 minutes. This allows rice to be steamed through, resulting in a fluffy texture. Remove lid and run a pair of chopsticks through rice.

STEP 3 Once rice is cooked, spread rice on a tray lined with baking paper. This will help rice cool faster and soak up excess moisture.

STEP 4 Put eggs in a bowl. Add sugar, and season with white pepper. Whisk until combined.

STEP 5 Heat a large wok on high heat. Add 1 tablespoon of the oil and heat until smoking. Add whisked egg mixture, as soon as egg starts to sizzle, start stirring as if you are making scrambled eggs. Turn off heat when egg starts to coagulate, but keep stirring until egg sets. Remove egg from wok, set aside.

STEP 6 Return wok to heat. Add remaining oil. Wait until wok is smoking before adding brown onion. Stir-fry until onion is slightly translucent. Add bacon and stir-fry for 1-2 minutes or until lightly caramelised. Season with white pepper and add prawns. Cook for a further 1 minute. Add cooked rice and season with salt.

STEP 7 Spread rice around wok. Cook without stirring until rice begins to become crisp. Add soy sauce and fish sauce to taste. If rice looks a little dry, add hot water 1 tablespoon at a time, until you reach desired consistency.

STEP 8 Return egg to wok with white part of green onion. Stir to combine. Remove from heat. Stir in butter. Serve with green part of green onion.