Cantonese fried rice is one of the great anti-waste classics of Chinese home cooking — a clever way to transform yesterday’s rice into something new, colourful and utterly satisfying. Studded with pink prawns, diced ham, sweet peas and fluffy scrambled egg, this version comes together in well under thirty minutes and never fails to please a hungry family.
Ingredients
- 400 g cooked rice, cooled (day-old rice works best)
- 200 g cooked prawns, peeled
- 100 g diced ham
- 100 g frozen peas
- 2 carrots, finely diced
- 2 eggs, beaten
- 2 spring onions, sliced
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- Heat 1 tbsp of oil in a large wok or frying pan over high heat. Pour in the beaten eggs and scramble quickly. Remove and set aside.
- Add the remaining oil to the pan and stir-fry the carrots and peas for 3-4 minutes until just tender.
- Add the ham and prawns, stir-frying for another 2 minutes.
- Add the cold rice, breaking up any clumps with a spatula, and stir-fry for 5 minutes until heated through.
- Return the scrambled egg to the pan, add the soy sauce, and toss everything together.
- Season with salt and pepper, scatter with spring onions, and serve immediately.
This is the perfect way to use up leftover rice and small amounts of vegetables from the fridge — feel free to swap in whatever you have on hand.
