Fried rice is a fantastic way to use up leftovers from a Chinese meal - just make sure you cook a little extra rice, then you can pretty much add anything you like to it to make your fried rice. Here are some suggestions: leftover meat such as roasted pork, chicken and ham; vegetables such as peas, sweetcorn, spring onions, carrot, broccoli and asparagus; or even small, cooked prawns. Just make sure all your ingredients are chopped into bite-sized pieces, and don't forget the egg!
Ching likes to make scrambled eggs to add to her fried rice, but it is also possible to add an omelette - just cut it into thin strips before adding to the rice. Some chefs like to add beaten egg to the rice while it's frying, but this can make your finished dish a bit mushy.
It's very important that you use cold rice when making this dish as the rice will keep its shape better and you won't end up with a soggy, mushy mess. If your rice is a little clumpy, break it up with your hands a bit before adding it to the wok. Make sure you cook the rice through until it's piping hot.
Season the rice with light soy sauce for saltiness, sesame oil for smoky, nuttiness and a pinch of white pepper.