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Stir Fried Rice
Ingredients
- 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
Directions
- Wok or possibly frying pan with a 25.5cm base.
- Put the shrimps and mushrooms in a small bowl pour over the boiling water and leave them to soak for 30 min.
- Squeeze the liquid from them throw away the mushroom stalks and slice them finely.
- 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.
- Add in the shrimps peas and mushrooms and stir fry these for about 1 minute.
- 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.
- Spread the ingredients out in the pan and pour in the beaten Large eggs.
- 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.
- Add in the spring onions and soy sauce give it one more good stir and serve.
- 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.
- Serves 4
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