The secret of successful fried rice is to cook the rice as for steamed rice and as soon as it has finished cooking, to spread the hot rice on a lightly oiled baking tray and leave until it is quite cold and firm. Chill overnight if possible.
The additions to fried rice can be as simple as some chopped spring onions and a sprinkling of light soy sauce. Or they can be elaborate, such as pieces of diced cooked pork or Chinese sausage, shredded omelette, diced mushrooms and small cooked prawns. The rice is fried in peanut oil (about 2 tablespoons to 3 cups cold cooked rice) and seasoned with soy sauce and a little sesame oil. Here is a recipe for a vegetarian version.
Have the rice cooked and thoroughly cooled. Beat the eggs with salt and pepper to taste.
Heat a wok, add 1 tablespoon of peanut oil and swirl to coat the surface. Pour in the beaten eggs and stir until set. Cut into small pieces with the spatula. Remove from wok and set aside.
Heat the remaining oil and when hot throw in the spring onions, garlic and ginger. Stir-fry until they smell fragrant, just a few seconds. Add the bean curd and stir-fry for 1 minute, then add the vegetables and peas and continue to fry, stirring, for a further 2 minutes. The vegetables should be tender but still crisp.
Add the rice, stir and toss until heated through. Sprinkle soy sauce and sesame oil over, add the coriander leaves and egg. Toss to mix well. Serve immediately.