Combination fried rice

Combination fried rice

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
6 dried shiitake mushrooms
125g cooked chicken
125g barbecued pork or ham
6 tablespoons oil
A pinch salt
3 eggs, beaten
1 cup chopped spring onions
125g small prawns, peeled
6 cups cold, cooked rice
1/2 cup cooked peas
1 tablespoon chinese rice wine
1/4 cup stock
1 tablespoon light soy sauce, or more to taste

Method

  1. Soak the mushrooms in hot water, to cover, for 20 minutes. Drain and cut into dice, set aside. Cut the chicken and pork into dice. Heat 2 tablespoons oil, add a pinch of salt to the eggs and fry like a large omelette, without folding. Roll up the omelette into a cigar-shape, and then cut across into thin slices. Set aside.
  2. Heat the remaining oil and fry the spring onions, mushrooms, chicken, pork and prawns. Add the rice and toss well to mix. Add omelette and the peas. Mix wine, stock and soy sauce and sprinkle over rice. Stir-fry for another minute, until heated through.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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