Fried rice

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
8 dried shiitake mushrooms
100g cooked meat cut in 1-cm cubes, such as pork, ham, beef, or chicken
750g cooked long-grain rice
1 tsp toasted sesame oil
2 tbsp soy sauce
1 tsp minced peeled fresh ginger
Pinch red chilli flakes
1 large clove garlic, minced
25g minced carrot
4 spring onions (white and green), thinly sliced
2 large eggs, lightly beaten with a pinch of kosher salt
3 tbsp groundnut oil
75g frozen peas, defrosted in a large sieve or colander at room temperature
1) Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.

2) Heat 1 tablespoon of the groundnut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the centre.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 2.5cm pieces.

3) Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the spring onions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chilli, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

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