Fried rice with Chinese or Thai leaves

Name: Fried rice with Chinese or Thai leaves
Cuisine: Thai
Ingredients: a handful of Chinese dried black mushrooms, soaked in warm water for about 20 minutes; 2 or 3 stalks of Chinese kale or pak choi; 1 garlic clove, peeled and finely chopped; a handful of Chinese dried black mushrooms, soaked in warm water for about 20 minutes; 1 teaspoon Demerara or palm sugar; 8 large, raw tiger prawns, shelled and deveined; 1 tablespoon soy sauce; 1 teaspoon Demerara or palm sugar; 250 g/9 oz cooked rice; 1 tablespoon oyster sauce; vegetable oil, for frying; 2 or 3 stalks of Chinese kale or pak choi

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 or 3 stalks of Chinese kale or pak choi
a handful of Chinese dried black mushrooms, soaked in warm water for about 20 minutes

Asia
Thailand
Fish course
Pescatarian
Southeast Asia

Method

Remove any woody pieces of stalk from your chosen greens and slice the greens into pieces about 1 cm / ½ inch long. Drain the mushrooms and discard the stems, then slice.
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