Eight-treasure fried rice

Instructions

1. Step 1

   Break up the cooked, chilled rice as much as possible to separate the grains, then set aside

2. Step 2

   Heat a wok or large frying pan over a high heat. Add a tablespoon of the vegetable oil then pour in the beaten eggs, swirling the pan to scramble them until they're softly set and slightly golden at the edges. Transfer to a plate and set aside

3. Step 3

   Add the remaining oil to the pan along with the garlic, ginger, chilli bean paste and drained dried shrimp. Stir-fry for 20 seconds, or until fragrant

4. Step 4

   Push the ingredients to the side of the wok, then add the Chinese sausage and spread out in a thin layer. Fry until golden at the edges, then add the shiitake mushrooms, peppers and sugar snap peas. Stir-fry for 1 minute, or until the vegetables are tender

5. Step 5

   Add the eggs back into the pan, along with the rice and peas. Toss well for 1 minute until mixed thoroughly

6. Step 6

   Add the soy sauce, sesame oil and sugar, stirring and cooking until each grain of rice is hot and evenly seasoned. Taste and check for seasoning, adding any salt if necessary

7. Step 7

   Finish with the roasted cashews, sesame seeds and spring onions, giving everything a final toss to mix