Yangzhou Fried Rice
Recipe by Chef Kwanghi Chan.
Servings:
2
yield(s)
Prep Time:
5
mins
Cook Time:
10
mins
Total Time:
15
mins
Ingredients
-
3
dried shiitake mushrooms
(soaked in 2 cups of hot water for 20 minutes)
-
2
tbsp
Donegal Rapeseed Oil
-
4
spring onions
(cut into 1/2cm slices)
-
2
cloves of garlic
(minced)
-
50
g
cured Chinese ham
((or Italian substitute))
-
1
small carrot
(chopped)
-
2
tbsp
bamboo shoots
(chopped)
-
10
g
green peas
-
30
g
cooked chicken thighs
(chopped)
-
4
small raw prawns
(chopped)
-
1
tsp
salt
(to season)
-
3
eggs
(lightly beaten)
-
300
g
day old cooked jasmine rice
(preferably cooked in chicken stock)
Instructions
-
Soak 3 dried shiitake mushrooms in hot water for 20 mins. Remove stems & cut the caps into ½ cm pieces.
-
Heat wok over high heat and add half the oil.
-
Fry spring onion and garlic for 30 secs & add mushroom, carrot, bamboo shoot & fry for 1 min.
-
Add chicken thigh, peas, prawns, season with a little salt.
-
Toss until the vegetable are softened & prawns barely cooked. Remove from wok & set aside.
-
Return wok to the heat & add remaining oil. Add the egg & stir vigorously to break it apart.
-
When egg is nearly set, add the rice & toss well to coat with the pieces of egg.
-
Season generously with salt. Return the fried ingredients back to the wok and toss to mix well and serve.