Yeung Chow Fried Rice

Chop the garlic4 cloves, dice the bacon100 g, prawns100 g, char siu50 g and jalapeño1, slice the spring onions3 and beat the eggs2. Break up any clumps in the rice600 g with your fingers.

Heat the oil3 tbsp in a large non-stick frying pan or wok and fry the garlic until golden.

Add the bacon, prawns and char siu and fry for about 5 minutes, until the prawns are pink and the bacon starts to crisp.

Add the spring onions, peas50 g and beaten egg and stir until the egg is just set.

Stir in the rice, salt1 tsp, pepper½ tsp and jalapeño and keep tossing over high heat until the rice is piping hot and every grain is coated.

Taste for salt and serve straight away.