Step 1

In a small bowl, combine the light soy sauce and oyster sauce, and put to one side.

Step 2

Heat a wok or large frying pan with one tablespoon of vegetable oil on high. Then add the beaten egg. Quickly scramble the egg, so the egg is nearly cooked - although not fully. Put to one side.

Step 3

In the same wok, heat the remaining vegetable oil, then the lap cheung sausage and chicken and stir fry for 1-2 minutes, then add the garlic, ginger, peas, sweetcorn and shrimp/prawns. Give it all a good stir.

Step 4

Once the prawns have started colouring, drizzle the Shaoxing wine around the sides of the wok. This is to add a depth of umami flavour. Then add the soy sauce and oyster sauce and give a good stir.

Step 5

Now it's time to add your cold rice and the scrambled egg. Keep stir-frying the rice with the rest of the ingredients on a high heat until the rice has soaked in all the sauces. Around 2-3 minutes.

Step 6

Serve in bowls, scatter some green onions/spring onions and chilli sauce if you're after an extra fiery kick.