Ken Hom’s Singapore-Style Lettuce Fried Rice

• 5-6 Chinese dried mushrooms
• 2 Tbsp peanut oil
• 4 shallots, sliced

Soak the dried mushrooms in warm water for 20 mins, squeeze out liquid, discard stems and cut the caps into small dice.

Heat a wok or large frying pan and add the oil (after the wok is hot — this is important in Chinese cooking). When almost smoking add the shallots and garlic and stir-fry for 30 secs. Add the cold, cooked rice and stir-fry for 1 min; then add mushrooms, peas, spring on