Traditional Chinese Yangzhou Fried Rice

1. Cook rice ahead of time and let it cool completely to avoid sogginess.

2. Chop the carrots, peas, and spring onions into small, uniform pieces.

3. Beat the eggs in a bowl until well mixed.

4. Heat a wok or large skillet over high heat and add a small amount of oil.

5. Stir-fry the eggs until they are just set, then remove them from the pan.

6. Add more oil if needed and cook the prawns and ham until they are opaque and slightly browned.

7. Incorporate the carrots and peas, stir-frying until they are tender but still crisp.

8. Return the cooked eggs to the pan along with the cooled rice and mix thoroughly.

9. Season with salt, optional white pepper, and a touch of sesame oil, stirring constantly over high heat until the rice is heated through and has a slight char.

10. Serve the fried rice immediately for the best texture and flavor.

Tips

1. Use a well-seasoned carbon-steel wok for better heat distribution and non-stick properties.

2. Home stoves have lower heat than commercial ones, so cook in small batches to achieve charring without steaming the ingredients.

3. Avoid adding too much sauce or seasoning to prevent the rice from becoming soggy; rely on salt and technique for flavor.

4. For authenticity, use day-old rice as it fries better and has a chewier texture.