My posh fried rice
My personal favourite version of the classic dish. You can dress it up or down and even use leftovers, if you like. SERVES 2 576 CALS PER SERVING 2 tbsp rapeseed oil 3 eggs, lightly beaten 4 fresh shiitake mushrooms, finely diced 50g cooked fresh small shrimps 50g cooked smoked or honey roast ham or Chinese roast pork, diced 300g cooked jasmine rice (150g uncooked) 100g fresh white crabmeat 1 tbsp low-sodium light soy sauce 1 tbsp toasted sesame oil pinch of sea salt flakes pinch of ground white pepper 1 spring onion, finely sliced, to garnish chilli sauce, to serve (optional)
Heat a wok over a high heat until smoking, then add 1 tablespoon rapeseed oil. Pour in the beaten eggs and leave to settle for 1-2 minutes, then, using a wooden spoon, stir to lightly scramble it. Transfer to a plate and set aside.
Return the wok to the heat and add the remaining tablespoon of rapeseed oil. Add the mushrooms, small shrimps and ham or Chinese roast pork and toss for 30 seconds. Add the rice and mix well until the rice has broken down.
Return the scrambled eggs to the wok, add the crabmeat and season with the light soy sauce, sesame oil, salt and white pepper to taste. Toss well to ensure the seasoning has coated all the rice grains evenly.
Garnish with sliced spring onion and serve immediately with some chilli sauce on the side, if you like.