• Stir Fried Rice

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    • 225 ml white basmati rice cooked as for perfect rice (qv) but using 450 ml boiling water cooled
    • 25 gm chinese dry shrimps
    • 5 gm chinese dry mushrooms
    • 450 ml boiling water
    • 1 1/2 Tbsp. groundnut or possibly other flavourless oil
    • 1 sm onion peeled and finely minced 4 rashers streaky bacon minced into 5mm pcs
    • 50 gm peas fresh if possible defrosted if frzn 2 large Large eggs lightly beaten
    • 2 x spring onions split lengthways and finely minced
    • 1 Tbsp. japanese soy sauce


    1. Wok or possibly frying pan with a 25.5cm base.
    2. Put the shrimps and mushrooms in a small bowl pour over the boiling water and leave them to soak for 30 min.
    3. Squeeze the liquid from them throw away the mushroom stalks and slice them finely.
    4. Heat half the oil in the wok or possibly pan and when its really warm quickly fry the onions and bacon for 3 min moving them around in the pan till the bacon is crispy.
    5. Add in the shrimps peas and mushrooms and stir fry these for about 1 minute.
    6. Add in the remaining oil to the pan and when its smoking warm add in the rice and stir fry this time for about 30 seconds.
    7. Spread the ingredients out in the pan and pour in the beaten Large eggs.
    8. It wont look very good now but keep on stirfrying turning the mix over and the Large eggs will soon cook into little shreds which mingle with the other ingredients.
    9. Add in the spring onions and soy sauce give it one more good stir and serve.
    10. The most important point to remember if you want to fry rice successfully is which it must be cooked but cool. I have used authentic Chinese ingredients here that are easily obtainable ifyou live near speciality Chinese suppliers; if not you can use fresh prawns instead ofshrimps and fresh shiitake mushrooms instead of dry.
    11. Serves 4

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