Luxury fried rice

Name: Luxury fried rice
Cuisine: China
Ingredients: 25 g/1 oz defrosted frozen peas; 50 g/2 oz fresh bamboo shoots, parboiled in boiling salted water for 5 minutes, then drained and chopped; sea salt and freshly ground black pepper; light soy sauce; vegetable oil, for stir-frying; sea salt and freshly ground black pepper; 3 eggs; 250 g/9 oz long-grain rice; 3 or 4 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then drained and chopped; 3 or 4 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then drained and chopped; 100 g/3½ oz shelled small raw prawns; 4 or 5 spring onions, trimmed and finely chopped (use the white and the green); 50 g/2 oz cooked pork or chicken, or a mixture of both, diced; 50 g/2 oz cooked pork or chicken, or a mixture of both, diced; 50 g/2 oz fresh bamboo shoots, parboiled in boiling salted water for 5 minutes, then drained and chopped; 50 g/2 oz fresh bamboo shoots, parboiled in boiling salted water for 5 minutes, then drained and chopped

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

250 g/9 oz long-grain rice
3 eggs
3 or 4

Asia
Europe
China
Italy
Main course

Method

Wash and drain the rice and cook in your newly acquired electric rice cooker.
While this is cooking, beat the eggs with a little water, salt and pepper, then make a fairly firm, flat omelette. Once cooked, put to one side and allow to cool, Once the omelette is cold, cut it into small pieces.
When the rice is cooked, spread it thinly on a shallow tray