• 15 g (½ oz) Chinese dried mushrooms
• 2 tablespoons oil, preferably groundnut
• 4 shallots, sliced
• 3 garlic cloves, crushed
• long-grain rice measured to the 450 ml (15 fl oz) level in a measuring jug and cooked
• 50 g (2 oz) fresh or frozen peas
• 3 tablespoons finely chopped spring onions
• 2 fresh chillies
• 2 eggs, beaten
• 3 tablespoons light soy sauce
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 225 g (8 oz) iceberg lettuce, finely shredded

Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze the excess liquid from the mushrooms and remove and discard the stalks. Cut the caps into small dice.

Heat a wok or large frying-pan and add the oil. When almost smoking, add the shallots and garlic and stir-fry for 30 seconds. Put in the cold cooked rice and stir-fry for 1 minute, then add the peas, spring onions and chillies and continue to stir-fry for another 3 minutes. Stir in the beaten egg, soy sauce, salt and pepper and stir-fry for a further 2 minutes or until the eggs have set.

Finally, add the lettuce and mix thoroughly. Turn the mixture onto a serving plate and garnish with the spring onions. Serve at once.