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09 January 2013,23:50 by
Ponmathi Srilekha.S

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FRAGRANT HARBOUR FRIED RICE

Fragrant Harbour is the Chinese name for Hong Kong, the crossroads for so many styles of cooking.
Serves :
4

Preparation Method :

  • Bring a large pan of lightly salted water to boil.
  • Add the rice and cook for 12 - 15 minutes until just tender. Drain and leave to become cold. Ideally use the next day.
  • Heat about 15 ml / 1 tablespoon of the oil in a large frying pan over medium heat, pour in the beaten eggs, and allow them to set without stirring.
  • Slide the omelette on to a plate, roll it up, and cut into fine strips. Set aside.
  • Drain the mushrooms, cut off and discard the stems, and slice the caps finely.
  • Heat a wok, add 15 ml / 1 tablespoon of the remaining oil, and, when hot, stir-fry the shallots or onions until crisp and golden brown. Remove with a slotted spoon and set aside.
  • Add the prawns and garlic to the wok, with a little more oil if needed, and fry for 1 minute.
  • Remove the prawns and garlic, and set aside.
  • Add 15 ml / 1 tablespoon more oil to the wok. Stir-fry the shredded pork and mushrooms for 2 minutes, lift out, and reserve.
  • Steam the Chinese sausage in a colander for 5 minutes or until it plumps up. Trim and slice at an angle.
  • Wipe the wok, reheat with the remaining oil, and stir-fry the rice, adding more oil if needed so the grains are coated.
  • Stir in the soy sauce, salt and pepper plus half the cooked ingredients.
  • Add the peas and half the spring onions. Toss over the heat until the peas are cooked.
  • Pile the fried rice on a heated platter and arrange the remaining cooked ingredients on top, with the remaining spring onions.
  • Add the chilli, if using, and the coriander leaves, to garnish.

INGREDIENTS

  • 250 grams generous 1 cup long grain rice
  • 100 ml Cooking oil
  • 2 eggs, beaten
  • 4 Chinese dried mushrooms, soaked for 30 minutes in warm water to cover
  • 8 shallots or 2 small onions, sliced
  • 115 grams peeled cooked prawns (shrimp), thawed if frozen
  • 3 garlic cloves, crushed
  • 115 grams cooked pork, cut into thin strips
  • 115 grams Chinese sausage
  • 2 tablespoons light soy sauce
  • 115 grams frozen peas, thawed
  • 2 spring onions (scallions), shredded
  • 1 or 2 fresh or dried red chillies seeded (optional) salt and ground black pepper fresh coriander (cilantro) leaves, to garnish

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