Step 1

Cook the rice following packet directions (see note). Spread over a baking tray. Place in the fridge overnight to chill.

Step 2

Heat half the oil in a wok or large frying pan over high heat until just smoking. Add the prawns and stir-fry for 3 minutes or until the prawns curl and change colour. Use a slotted spoon to transfer the prawns to a large plate.

Step 3

Add the onion to the wok and stir-fry for 4 minutes or until golden. Transfer to the plate. Add the mushroom and asparagus to the wok and stir-fry for 3 minutes or until the asparagus is bright green and tender crisp. Transfer to the plate.

Step 4

Heat the remaining oil in the wok. Add the egg and swirl slightly to cover the base. Add the rice. Cook, stirring to break up the egg, for 2 minutes or until the rice is heated through.

Step 5

Add the prawns, onion, mushroom, asparagus, ham, soy sauce and oyster sauce. Stir until well combined. Season with white pepper. Transfer to a serving bowl. Serve with the stir-fry.