Yangzhou fried rice

Use rice cooled promptly after cooking and refrigerated, ideally cooled within one hour. Do not use rice left at room temperature for an extended period. Dice carrot and luncheon meat, separate chopped scallion whites and greens and beat eggs. Thaw shrimp under refrigeration as labeled.

Boil carrot, peas and optional corn until cooked, then drain. Separately boil shrimp until pearly, opaque and hot through, then drain. Keep raw-shrimp utensils away from cooked ingredients.

Use about two thirds of the oil to scramble eggs until fully set, then remove. In the remaining pan oil, heat luncheon meat, cooked vegetables and shrimp and transfer to a clean plate. Do not rinse a hot oily pan with water.

Fry scallion whites in the remaining oil. Add rice and gently press apart with a spatula instead of pounding. Toss in egg and toppings, working in batches if crowded, and set a 1 min first check.

Keep tossing until rice and toppings reach 74°C throughout with no cold clumps. Add scallion greens, taste before adding optional salt, toss and serve promptly.