Lap cheong (Chinese sausage) fried rice

Method

1. Rinse, wash and drain the rice, then put in a medium saucepan with 350ml water. Bring to the boil over a high heat, then cover and turn the heat right down to low. Leave to gently cook for 12 minutes, then turn off the heat and leave to finish cooking for 5 minutes. Remove the lid to let the rice cool and dry  out a little (see Tips).
2. Put a large wok or frying pan over a high heat and add ½ tbsp of the oil. Once smoking hot, add the celery, stir-fry for 1 minute, then lift out onto a plate. Add another tbsp of oil to the wok, followed by the prawns and a pinch of salt. Stir-fry for 2 minutes until the prawns are pink and cooked, then lift them out onto the same plate.
3. Pour the remaining 2 tbsp oil into the wok, turn down the heat to medium, then add the lap cheong. Stir-fry for a few minutes until the sausages crisp up and have released some of their oil. Remove the sausages to the same plate, leaving as much oil in the wok as you can.
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4. Turn the heat back up to high, add the ginger and garlic, then stir-fry for 30 seconds. Pour in the eggs, stir-fry until nearly cooked, then tip in the rice and stir-fry for a few more minutes, ‘punching’ the rice with your spatula to break up any clumps.
5. Add the cooked celery, prawns and lap cheong to the rice mixture, along with the peas, spring onions, white pepper, salt and sugar. Stir-fry for another 1-2 minutes until well combined. Gather the rice in the centre of the wok, then pour the soy sauce around the perimeter. Stir-fry for a final 30 seconds to mix, then serve immediately.