Fried rice with prawns and bamboo shoots

Name: Fried rice with prawns and bamboo shoots
Cuisine: Thai
Ingredients: a handful of Chinese dried black mushrooms, soaked in warm water for about 20 minutes; 1 large, fresh red chilli, deseeded and finely chopped; a handful of Chinese dried black mushrooms, soaked in warm water for about 20 minutes; 8 large, raw tiger prawns, shelled and deveined; 225 g can bamboo shoots; ½ teaspoon Demerara or palm sugar; ½ tablespoon light soy sauce; 250 g/9 oz cooked rice; ½ teaspoon Demerara or palm sugar; a handful of fresh coriander leaves, chopped; 2 spring onions, trimmed and cut into 2.5 cm/1 inch pieces; ½ tablespoon oyster sauce; vegetable oil, for frying

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

a handful of Chinese dried black mushrooms, soaked in warm water for about 20 minutes
1 large, fresh red chilli, deseeded and finely chopped

Asia
Thailand
Fish course
Pescatarian

Method

Drain the mushrooms and discard the stems, then slice.
Heat some oil in a wok or heavy-based frying pan and stir-fry the mushrooms, chilli and bamboo shoots for a couple of minutes.
Add the prawns and stir-fry until they turn pink.
Add the rice and stir-fry until the rice is beginning to colour and is well mixed with the other ingredients.