Chinese fried rice

Method

1. If using uncooked rice, wash the rice in a sieve under cold running water until the water runs clear. Place the rice in a saucepan and cover with 500 ml cold water, or enough so the water level is about 2.5 cm above the rice. Bring to the boil, cover, then reduce the heat to low and cook for 12 minutes, or until the rice is tender and has absorbed the water. Remove from the heat, spread the rice out on a tray and leave to cool to room temperature. Cover and refrigerate for at least 3 hours.
2. Combine the eggs and half the sesame oil in a bowl. Heat a large wok over a high heat, add 1 tablespoon of the peanut oil, then add the egg mixture and swirl it around the wok to coat. Cook for 1–2 minutes, or until the egg is just set. Remove the omelette to a chopping board, roll it up, then finely slice and reserve.
3. Return the wok to a high heat, add the remaining peanut oil, then add the sausages, spring onions, blanched peas and prawns and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute, or until fragrant. Add the rice, soy sauce, oyster sauce, omelette strips and the remaining sesame oil. Stir-fry for another minute, or until heated through, then serve.