Hokkien-style fried rice recipe

Method

1. Mix the cornflour with 5 tbsp cold water until smooth. Put the chicken and prawns in separate small bowls, sprinkle over a pinch of salt, then pour over 1 tbsp each of the cornflour mixture. Turn to coat, then leave to marinate for 10 mins.
2. Meanwhile, heat 1 tbsp of the oil in a wok or large frying pan over a high heat. Scramble the eggs quickly until just set, then add the rice, breaking up any clumps and toss in half the spring onions. Remove and set aside on serving plates
3. In the same pan, heat the remaining 1 tbsp oil, then stir-fry the garlic and onion for 30 secs until fragrant. Add the chicken and cook for 5 mins or until golden, then add the prawns and cook for a further 2-3 mins, until they turn pink.
4. Toss in the carrot and peas and stir-fry for 5 mins, then add the stock, light soy sauce, oyster sauce, dark soy sauce (if using), white pepper, sugar and chicken bouillon powder. Let everything simmer for around 5 mins.
5. Give the remaining cornflour slurry a good stir before slowly pouring it into the wok. Allow it to bubble for another 2-3 mins until the sauce is glossy and thickened.
6. Stir in the remaining spring onions and serve immediately over the fried rice.

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