My posh fried rice

The Mail on Sunday - You - - Foodtablesfortwo -

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.

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