Fried Rice with Pork and Prawns
Oriental-style fried rice makes a good supper dish. Serve the rice straight from the pan or in one big serving bowl with small bowls and chopsticks for each person so that everyone dips into the pan of rice to take what they want.
4 Chinese dried mushrooms
4 tablespoons oil
few drops of sesame oil
1 garlic clove, crushed
250 g (8 oz) long-grain rice
500 g (1 lb) minced pork
250 g (8 oz) can water chestnuts, drained and sliced
4 tablespoons soy sauce
450 ml (3/4 pint) water
250 g (8 oz) peeled cooked prawns
2 eggs, beaten
4 spring onions, chopped
Put the dried mushrooms in a small basin and pour in enough hot water to cover them. Put a saucer on top to keep them submerged in the water and leave them to soak for about 15 minutes.
Meanwhile, heat 3 tablespoons of the oil in a heavy-based saucepan or wok and add the sesame oil and garlic. Stir in the rice and stir-fry until the grains are translucent. Add the minced pork and continue to cook, stirring frequently, until the pork is lightly cooked.
While the pork is cooking, drain the mushrooms and then slice them thinly. Add them to the pan with the water chestnuts and pour in the soy sauce. Stir in the water and then bring to the boil. Reduce the heat and cover the pan tightly, then leave to simmer for 10 minutes. Add the prawns to the rice mixture but do not stir. Cover the pan and cook for a further 10 minutes.
Heat the remaining oil in a large frying pan until really hot and then pour in the beaten eggs and cook quickly until they are bubbling and beginning to set. Lift the sides of the omelette to allow any uncooked egg to run underneath on to the pan. When the omelette is set and the underneath is well browned, turn it over with a large fish slice. If you are not confident that you can do this, invert it on to a large plate and then slide it back into the pan. When cooked, slide the omelette out on to a plate which is lined with kitchen paper.
Cut the omelette first into thin strips, and then across into 2.5 cm (1 inch) lengths. When the rice is cooked, fork the prawns, omelette pieces and spring onions into the grains and serve immediately.