Yangchow fried rice

3 large eggs
175g (6 oz) redcooked pork
110g (4 oz) frozen medium prawns
Salt and freshly ground black pepper
½ tsp cornflour or rice flour
1 medium onion
½ cup frozen peas 
4 cups cold cooked rice
oil for stir frying

Defrost peas. Thaw prawns and chop finely. Toss with salt, pepper and cornflour or rice flour. Dice the pork. Chop onion. Lightly beat the eggs.

Stir fry prawns together briefly in hot oil, then remove from wok and clean out.

Stir fry onion in hot oil until it begins to soften, then add peas and stir fry until they turn bright green. Remove from wok.

Heat 2 tblsp oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let rice brown.

Add beaten egg, stirring so that all the rice grains are covered.

Add the remaining ingredients and mix together. Taste and season with extra salt and pepper if desired.

Serve hot.