FRAGRANT HARBOUR FRIED RICE

Preparation Method :

• Bring a large pan of lightly salted water to boil.
• Add the rice and cook for 12 - 15 minutes until just tender. Drain and leave to become cold. Ideally use the next day.
• Heat about 15 ml / 1 tablespoon of the oil in a large frying pan over medium heat, pour in the beaten eggs, and allow them to set without stirring.
• Slide the omelette on to a plate, roll it up, and cut into fine strips. Set aside.
• Drain the mushrooms, cut off and discard the stems, and slice the caps finely.
• Heat a wok, add 15 ml / 1 tablespoon of the remaining oil, and, when hot, stir-fry the shallots or onions until crisp and golden brown. Remove with a slotted spoon and set aside.
• Add the prawns and garlic to the wok, with a little more oil if needed, and fry for 1 minute.
• Remove the prawns and garlic, and set aside.
• Add 15 ml / 1 tablespoon more oil to the wok. Stir-fry the shredded pork and mushrooms for 2 minutes, lift out, and reserve.
• Steam the Chinese sausage in a colander for 5 minutes or until it plumps up. Trim and slice at an angle.
• Wipe the wok, reheat with the remaining oil, and stir-fry the rice, adding more oil if needed so the grains are coated.
• Stir in the soy sauce, salt and pepper plus half the cooked ingredients.
• Add the peas and half the spring onions. Toss over the heat until the peas are cooked.
• Pile the fried rice on a heated platter and arrange the remaining cooked ingredients on top, with the remaining spring onions.
• Add the chilli, if using, and the coriander leaves, to garnish.