Cantonese Fried Rice

Method

1. Wash the jasmine rice in cold water, stirring with your hand, until the water runs clear. Drain well.
2. Peel the onion and cut into large pieces. Peel 2 cloves of garlic.
3. In a large pan, heat a drizzle of sunflower oil. Add the onion, garlic, 4 cardamom seeds, 6 cloves, and a large piece of peeled ginger. Sauté on high heat until fragrant.
4. Lower the heat and add the washed rice. Stir well to coat the rice with oil, being careful not to let it stick.
5. Using the same bowl used to measure the rice, add an equal amount of water to the pan (1 bowl of water).
6. Increase the heat to maximum. When it starts to boil, cover the pan with a dampened piece of baking paper.
7. Reduce the heat to medium and cook for exactly 10 minutes.
8. Once the water is absorbed, transfer the rice to a bowl. Drizzle with a little sunflower oil, add salt, and fluff with two forks. Set aside.
9. Clean the pan. Add a generous amount of sunflower oil and heat until almost smoking. Beat 3 eggs and pour them in. Scramble quickly and remove to a bowl.
10. Clean the pan again. Add a little oil and 1 clove of garlic. Add thinly sliced leek, frozen peas, and diced prosciutto crudo. Sauté on high heat.
11. Add the frozen shrimp and grate fresh ginger over the pan. Stir-fry until the shrimp are cooked.
12. Add the cooked rice and mix well to combine with the ingredients.
13. Remove the garlic clove. Add the scrambled eggs back to the pan, draining any excess oil.
14. Season with a pinch of salt or a splash of fish sauce. Add pieces of canned tuna (whole fillet, broken up) and fold in gently.
15. Serve hot.