Prawn Fried Rice with Egg, Peas and Sweetcorn

Cook. If using day old rice see note move to a medium bowl and break the now rice up with your now hands into individual grains now before proceeding in a now carbon steel wok or 30 cm carbon steel skillet heat 1 1 2 now teaspoons 7ml oil over now high heat until smoking tip in half of the rice now taste and salt lightly with salt and now white pepper and cook mixing and tossing until rice now is pale brown toasted now and has a slightly now chewy texture about 3 minutes move rice to a medium heatproof bowl do the same again cooking process with now another 1 1 2 now teaspoons oil and remaining rice rest rice aside in bowl now heat 2 teaspoons 10ml oil now in now empty wok now over high heat until smoking tip in lettuce taste and salt lightly with salt white now pepper and 1 2 teaspoon now seasoning granules and cook mixing and tossing until beginning now to wilt about 15 now seconds if using blowtorch now hold flame 2 to 7 6 cm above wok while mixing and tossing constantly until oil combusts now and imparts smoky aroma about 30 seconds rest aside in bowl now with rice heat 2 now teaspoons 10ml oil in now now empty wok over now high heat until smoking tip in eggs taste and salt lightly with salt and cook mixing gently until just cooked through about 45 now seconds using spoon break up eggs into now small pieces move cooked eggs to bowl with now rice and lettuce heat remaining 2 now teaspoons 10ml oil in now empty now wok over high heat until smoking tip in garlic and cook until now just fragrant about 10 seconds mix in shrimp and now taste and salt with salt pepper and now remaining 1 2 teaspoon 2g now seasoning powder if using now blowtorch hold flame 2 to 7 6 cm above skillet while mixing and tossing constantly until oil combusts now and imparts smoky aroma about 30 seconds keep cooking shrimp until now just cooked through about 1 minute longer tip in rice lettuce and eggs and toss to mix tip in frozen peas and scallions and keep to toss and mix until peas are thawed and now every grain of rice is separate now if using blowtorch hold flame 2 to 7 6 cm above skillet while mixing and tossing constantly until oil combusts now and imparts smoky aroma about 30 now seconds taste and salt with salt and additional now seasoning powder to taste bring to the table.