Egg fried rice.
A simple modern classic that can be infinitely adapted.

Ingredients.

Rice of your choice 2/3 cup per person
Rice wine vinegar
Fish sauce
1 Egg per person
Frozen peas
Fresh parsley
Prawns
Tamarind sauce
Poppy seeds
Sesame seed oil
Unsmoked gammon ham
Garlic and Ginger paste


Amounts of ingredients are not needed for this dish, as I feel unlike say baking stir fry should just be done to taste. the only thing I would insist on is using cold boiled rice from the day before freshly boiled rice will just not work. Mix your egg in a jug and add to a very hot oiled wok cook for 30 sec then take off the heat and let it cook with residual heat, once cooled roll up and slice and save, add garlic and ginger paste to the empty egg wok add the chopped ham, peas and pawns and fry till coloured. add the rice, vinegar, fish sauce, parsley, egg  and poppy seeds. and fry on a high heat for 5mins serve with a Tamarind sauce.