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1
Heat the wok over maximum flame until it begins to smoke. Add half the oil and swirl to coat. Pour in the beaten egg and scramble rapidly with a spatula, breaking the mass into large, distinct pieces. Remove the egg from the wok before it is fully set — it should still glisten and hold its shape in soft, defined curds.
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2
Add the remaining oil to the wok. Add the day-old rice and press it against the wok surface. Break up every clump with the spatula — the grains must be entirely separate. Toss rapidly and continuously, keeping the rice moving. This is where the dish lives or dies: the wok must be at maximum heat throughout and the rice must never sit still long enough to steam — each grain should become slightly translucent at the edges and emit a dry, faintly toasted fragrance as wok hei develops.
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3
Add the light soy sauce in a fine stream around the edge of the wok. Toss immediately so the seasoning distributes evenly without pooling. The rice should colour only faintly — no grain should be visibly dark.
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4
Add the diced char siu, ham, and pre-cooked prawns. Toss to incorporate. The proteins need only to be heated through — the prawns should be just firm and opaque with no greyness at the centre.
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5
Add the peas and finely diced vegetables. Toss for a further 30–45 seconds. The peas should be bright green and just tender, with no raw starchiness when pressed between the fingers.
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6
Return the reserved egg to the wok and fold through with the spatula, distributing the large curds evenly among the rice without breaking them into fragments. Add the scallion and toss once more. The egg pieces should remain visually distinct — pale yellow islands in a grain-by-grain landscape.
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7
Season with a pinch of ground white pepper. Taste: the rice should read clean and fresh, each component distinct in flavour and texture, with no ingredient overwhelming another. Transfer immediately to warmed plates and serve without delay.