Fried rice

Fried rice

By
From
Encyclopedia of Food and Cookery
Serves
6

Try to get Chinese rice wine – the best is shaoxing, a yellow rice wine. It is available from good Chinese supply shops. It really does give the authentic taste to fried rice.

Ingredients

Quantity Ingredient
8-10 dried chinese mushrooms
salt
6 tablespoons oil
3 eggs
6 spring onions, chopped
125g barbecued pork or ham, cut into small slices
325g small cooked prawns, shelled and deveined
740g Chinese-style rice, refrigerated overnight
80g peas, cooked

Seasoning

Quantity Ingredient
2 tablespoons chinese rice wine or dry sherry
60ml chicken stock
2 teaspoons soy sauce

Method

  1. Soak mushrooms in water to cover for 30 minutes, then drain. Simmer gently in salted water for 5 minutes. Drain. Remove stalks, slice mushrooms thinly and set aside.
  2. Heat 2 tablespoons oil in a wok or frying pan. Beat eggs with a pinch of salt and add to pan. Cook until firm, stirring so that cooked egg is broken into small pieces. Remove from pan and set aside.
  3. Heat wok or pan and add remaining oil. When hot add spring onions, meat, prawns and mushrooms. Fry for a few seconds, then add rice, tossing constantly to mix and heat through.
  4. Season with salt, and add peas and cooked egg. Combine seasoning ingredients and sprinkle over rice. Mix well and serve.

Note

  • The Chinese often used dried shrimp for this dish. Simply soak 60 g dried shrimp in water for about 30 minutes or until softened.
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