Special Fried Rice (Print Version)

# Ingredients:

→ Key Ingredients

01 - 200 grams of cooked long-grain rice (roughly 3 cups, enough for 2 people)
02 - 150 grams of peeled and cleaned prawns
03 - 100 grams of Char Siu (a French equivalent like Rôti de Porc, or any BBQ pork or chicken cut into tiny bits)
04 - Two large eggs, whisked with salt added
05 - About 50 grams of green peas (roughly half a cup)
06 - A single carrot, diced into small cubes
07 - Half a diced onion
08 - Two cloves of garlic, chopped finely
09 - Two to three scallions, sliced thinly
10 - 2-3 tablespoons of neutral oil of your choice (like sunflower oil)

→ Prawn Preparation

11 - 1 teaspoon of regular or light soy sauce
12 - A teaspoon of rice wine (like Shao Xing, used in cooking)
13 - 1 teaspoon of cornstarch, or substitute with potato starch
14 - A quarter teaspoon of ground white pepper (or black pepper if that's what you've got)

→ Flavor Add-ons

15 - Roughly 2 tablespoons of soy sauce (regular or light)
16 - A teaspoon of bouillon powder, chicken stock powder, or MSG
17 - 1 teaspoon of toasted sesame oil for aroma
18 - Half a teaspoon of white or black pepper powder

# Instructions:

01 - Use your hands or a spoon to gently break apart the cooked rice and fluff it up. Make sure there are no clumps so it doesn't stick when cooking.
02 - Cut the char siu into small chunks, and chop up your onion, carrot, and garlic per the recipe.
03 - Mix the prawns with the soy sauce, rice wine, pepper, and cornstarch. Give it a good stir and leave it to absorb the flavors.
04 - Heat a wok or a large pan on medium-high heat. Add a bit of oil, toss in the onion, and then add the garlic. After that, throw in the diced carrot and give it a quick stir.
05 - Add the seasoned prawns and cook them for about a minute or two. Push them to one side of the pan, add a little more oil, and pour in the whisked eggs. Let the eggs set a bit, then scramble them into little pieces.
06 - Drop in the char siu pieces and green peas, and give the pan a few flips to mix it all together.
07 - Add the fluffed-up rice and all the seasonings: soy sauce, chicken powder, sesame oil, and white pepper. Stir everything well and cook for another minute or two.
08 - Top everything with the thinly sliced scallions, give it a final toss, and take it off the heat. Serve it hot right away.

# Notes:

01 - Leftover rice or rice that’s been cooked and cooled down for a few hours works best. Less moisture means it won’t get soggy.
02 - Get all your ingredients prepped and ready to go before turning on the stove—this dish cooks fast!
03 - Feel free to swap the char siu for roasted pork, grilled chicken, or any other barbecue-style protein you can find in your French market.
04 - If you'd like a vegetarian twist, opt for tofu and a variety of colorful veggies instead of prawns and meat.

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