Fried rice (Chinese cooking for Australians)

 

Pour 4 portions

• 750 gr cooked white rice
• 125 gr frozen green pea
• 5 dried black mushrooms, soaked
• 125 gr Chinese roast pork or raw baby shrimps, peeled
• 2 shallots or 1 small onion, chopped
• 2 eggs, lightly beaten
• 15 ml soy sauce
• 30 gr pineapple chunks
• 60 ml vegetable oil
• Salt and white pepper

Preparation

1. Spread rice on a tray and break up any lumps ; leave to dry out slightly before using.
2. Pour boiling water over peas to thaw ; drain well.
3. Squeeze water from mushrooms ; remove stems and slice thinly.
4. Cut roast pork into small dice ; thaw shrimps, if frozen.

Cooking

1. Wipe out a wok with an oiled cloth, heat well, then pour in the beaten egg ; turn pan quickly to spread egg into a very thin omelette.
2. Cook until firm, then flip over and cook the other side briefly ; lift out and leave to cool.
3. Pour 15 ml oil into the wok and fry shallots or onion with peas for 1 minute ; remove.
4. Add more oil and fry pork or shrimps for 1 minute, then add mushrooms and stir-fry for e few seconds more ; add soy sauce and stir until well mixed, then remove from the pan.
5. Heat remaining oil and stir-fry rice on moderately high heat until each grain is coated with the oil ; add salt and white pepper.
6. Roll up the egg and cut into fine shreds ; add half to the rice with pork or shrimps and vegetables.
7. Mix thoroughly and heat through.
8. Stir in pineapple chunks and garnish with fresh coriander or thinly sliced red chili and remaining shredded omelette.

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