Hong Kong Fried Rice

 Ingredients

• ½ small carrot, diced into fine cubes
• 50 g frozen peas, at room temperature
• 75 g raw prawns, peeled, devained and cut into small portions
• ½ teaspoon chicken stock powder
• ½ teaspoon salt
• 2 cups (300 g) boiled rice, cooled
• 2 teaspoons vegetable oil
• 2 eggs
• 75 g honey roasted pork (cha-siu) or triple smoked leg ham, diced into cubes
• 2 spring onions, cut diagonally across into small pieces
• soy sauce to serve (optional)

Cooking Instructions

1. Blanch the carrots and peas in boiling water for 1 minute or until the carrots are slightly cooked and the peas tender.  Drain and set aside.
2. Blanch the prawns in boiling water for 2 minutes or until the prawns change colour and lightly cook.  Drain and add to the peas with the carrots.
3. Mix in the chicken stock and the salt with the cooked rice.
4. Heat a dry wok.  Add the oil, swish around the sides and carefully discard.
5. Add the rice to the wok and break the eggs into it.  Sauté on a high heat, stirring vigorously for 1-2 minutes, or until the eggs blend with the rice and the rice separates and becomes dry.
6. Add the carrots, peas, prawns and ham, and sauté for 1 minute or until the prawns cook through.
7. Add the spring onions and cook stirring for 30 seconds or until the ingredients are combined.
8. Serve with extra soy sauce for a stronger taste