Our very special fried rice is an excellent way to use leftovers. We love having it on a Friday lunchtime where we get to mix all the healthy and fulfilling food that’s been left after a week of great food. It’s quick, is always different and is, well, very special.
2 Cups Long Grain Rice
6 Dried Mushrooms
1 Cup Frozen Peas
1 Stalk Celery (finely diced)
1 Onion (chopped)
1 Clove Crushed Garlic
1 Teaspoon Grated Ginger
1 Teaspoon Minced Chili
1 Red Capsicum (finely chopped)
1 Carrot (grated)
1 Cup Cooked Chicken (diced)
6 Green Medium Prawns (peeled and deveined)
1 Tbsp Fish Sauce
2 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
1 Tbsp Oyster Sauce
1 Cup Corriander (finely chopped)
Cook the rice. Spread rice on a tray, cover and refrigerate
Place mushrooms in a bowl and cover with boiling water, stand for 10 minutes and drain. Slice mushrooms, put aside.
Gently whisk eggs in a bowl.
In large pan, add peanut oil and heat. Add egg mixture, and cook as one piece. Remove from pan and cut into small pieces.
Add onion and stir fry until cooked.
Add sesame oil, garlic, ginger, chilli and prawns and cook until prawns “just” change colour. Remove from pan and slice.
Heat remaining peanut oil and add celery, capsicum, carrot and peas and stir fry until tender.
Add rice and stir through.
Add prawns, chicken, egg, mushrooms and sauces. Cook, stirring all the time until hot.
Add coriander and stir through just before serving.