Yangzhou fried rice

Method

1. 1 Cook the rice following the instructions on the pack. Drain and rinse through with running cold water and leave to drain in a large sieve, then cool in a large bowl.
2. 2 Heat 2tbsp of the oil in a wok over a high heat. Add the raw ingredients - pork, prawns, chicken, and pancetta - and stir-fry for 1 min. Add any cooked meats, the soya beans or peas, shiitake mushrooms and bamboo shoots, and stir-fry for another couple of minutes until cooked through.
3. Add the wine, pour in the stock and bring to the boil. Season with salt, to taste then spoon into a large bowl.
4. Wipe the wok clean with kitchen paper. Put it back on the heat with rest of the oil. Beat eggs with a little seasoning and pour into the hot oil, swirling them round. When half cooked, add all the rice in batches and stir-fry using a large spatula to break up any lumps. When hot, add the cooked ingredients in the stock. Mix well until hot, then add sliced spring onions and stir in. Serve hot. Serve with soy sauce if preferred.

Cook's tip: Quantities also work as 1 small pork escalope, 1 chicken thigh, 70g pack cubed pancetta. This dish isn't suitable for freezing, but the rice can be cooked the day before if cooled quickly and kept covered in the fridge. For quick cooking, prepare all the other ingredients and leave on a large plate, covered, in the fridge. Per serving: 300 calories; 4g fat Recipes: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe