Salted Egg Fried Rice

Cook Time 15 minutes

Servings 4

Ingredients

3 tbsp vegetable oil 

2 salted duck egg yolks, finely chopped, alternatively 2 eggs, beaten, scrambled and chopped

2 cups of cooked rice (even better if it is a few days old)

2 lap cheong or 2 rashers of bacon, diced

150g prawns, shelled and deveined then chopped

1 onion, chopped

1 cup of frozen peas

1 tbsp light soy sauce 

Splash of sesame oil

Pinch of white pepper 

Pinch of sugar 

Method

Heat 1 tablespoon of the oil in a wok, fry the onions, diced salted egg (if using), lap cheong or bacon and prawn.

Add the rice and coat in the oil and onion mixture. Now add the peas and toss. Push the fried rice to one side of the wok and add the soy. Let it boil for 2-3 seconds (this will give a lovely concentrated, smokier flavour to the dish) and then toss and mix it through the rice.

Add the pepper, sesame oil, sugar and return the scrambled egg (at this stage if using)

Divide the rice between the bowls. Now fill up and press fried rice in to make it compact. Flip on to plates for the traditional half dome presentation.