Hokkien Fried Rice

🛒 Ingredients

• Cooked Jasmine Rice (day-old, cold) 200 g · 260 kcal
• Prawns (peeled, deveined) 50 g · 45 kcal
• Char Siu (BBQ Pork, sliced) 50 g · 120 kcal
• Large Egg 50 g · 70 kcal
• Cabbage (shredded) 50 g · 12 kcal
• Garlic (minced) 5 g · 7 kcal
• Dark Soy Sauce 15 g · 15 kcal
• Light Soy Sauce 10 g · 8 kcal
• Oyster Sauce 15 g · 15 kcal
• Sesame Oil 5 g · 45 kcal
• Vegetable Oil 20 g · 180 kcal
• Green Onions (chopped, for garnish) 10 g · 3 kcal
• Ground White Pepper 1 g · 4 kcal

👨‍🍳 Instructions

1. Prepare all ingredients: slice char siu, mince garlic, shred cabbage, and beat the egg.
2. Heat vegetable oil in a large wok or pan over high heat until smoking. Scramble the egg until just set, then remove and set aside.
3. Add a little more oil if needed, then stir-fry prawns and char siu until cooked through, about 1-2 minutes. Add minced garlic and stir-fry until fragrant.
4. Add the shredded cabbage and stir-fry for 1 minute until slightly softened.
5. Add the cold cooked rice to the wok, breaking up any clumps with the back of a spatula. Stir-fry vigorously for 2-3 minutes to ensure even heating and 'wok hei'.
6. Pour in dark soy sauce, light soy sauce, oyster sauce, and white pepper. Continue to stir-fry until the rice is evenly coated and well-mixed, about 2 minutes.
7. Return the scrambled egg to the wok. Drizzle with sesame oil and toss everything together briefly.
8. Serve hot, garnished with fresh green onions.