House special fried rice from leftovers

Preheat the wok until very hot, with the flame concentrated at the centre: move the wok around, or remove the burner's ring and diffuser plate if the burner allows.

Spread the leftover rice on a tray and refrigerate, flipping it once so both sides dry; the grains should be separate, not in sticky clumps.

Add a couple tablespoons of oil to the hot wok, swirl, pour in the eggs, cook the first side a moment, flip, and keep them half-cooked. Remove.

Add a little more oil and stir-fry the carrots and onions about 30 seconds, just until the carrots start to soften. Remove.

Reheat the wok, add more oil, then the rice. If the rice is sticky, toss it with a pinch of cornstarch beforehand and break it up in the wok with the back of a ladle.

Add the chopped meats and shrimp to reheat, and the scallions; return the eggs and vegetables, letting any liquid egg cook around the rice.

Season with salt, white pepper, MSG and a little touch of sugar.

Finish with the frozen peas, which thaw in the rice.