~ Special Fried Rice ~

basmati rice cooked and allowed to go cold (as several others have said, this is necessary)
1 onion, chopped
1 green pepper, deseeded and chopped
couple red chillis, deseeded and finely chopped
finger ginger, peeled and finely chopped
couple cloves garlic, peeled and finely chopped
just about any other vegetable you want to put in – it needs to be small, though
1 egg
mix of 2 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp chinese five spice, 1 tsp honey, 1/2 teaspoon lemongrass powder, 1 tbsp chinese rice wine and 1 tsp veg oil – put them in a jar and shake well

1. put wok on stove and get good n hot, THEN put in the oil and swirl straight away (the technical explanation for it escapes me but the chinese chefs do it this way)
2. put in chillis, garlic and ginger and stir fry quickly (enjoying the smells!)
3. put in onion and pepper, keep stirfrying and moving
4. then any other veg like your peas, and the prawns
5. when all your veg is getting towards the cooked stage, add the egg and stir like mad
6. when egg is cooked add the rice, and stir all the other ingredients through, warming the rice up as it cooks, then when its all warm enough, shake the jar again and chuck into the pan, and stir like mad, making sure its spread evenly through the rice.

serve and enjoy!

the above recipe also works well for stir fried vegetables, omit the rice and egg part, but think in terms of sliced rather than chopped veg, and add beansprouts too. Add the same mix shaken in a jar as i described above, and if necessary, mix a couple tsp of cornflour with cold water in a mug, then add this to the veg once all is cooked to make the sauce thicker, stir your veg through it to get them good and coated. Michiel loves this.