Fragrant Harbour Fried Rice Recipe
 The Chinese name for Hong Kong is Fragrant
Harbour, and it is the crossroads for many styles of cooking. Fried rice
is ever popular as yet another way of using up little bits of this and
that to make a veritable feast. Cook the rice the day before if possible.
Ingredients: (Serves 4)
225 g/8 oz/generous 1 cup long grain rice
About 90 ml/6 tablespoons vegetable 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 g/4 oz peeled cooked shrimps (prawns),
thawed if frozen
3 garlic cloves, crushed
115 g/4 oz cooked pork, cut into thin strips
115 g/4 oz Chinese sausage, cooked and
sliced at an angle
30 ml/2 tablespoons light soy sauce
115 g/4 oz/1 cup frozen peas, thawed
2 scallions (spring onions), shredded
1-2 fresh or dried red chilies, seeded
(optional)
Salt and ground black pepper
Cilantro (coriander) leaves, to garnish
Method:
Bring a large pan of lightly salted water to
the boil. Add the rice and cook for 12-15 minutes until just tender. Drain
and cool quickly. Tip into a bowl and chill. Ideally use the next day.
Heat about 15 ml/1 tablespoon of the oil in
a wok over a medium heat, pour in the beaten eggs and allow to set without
stirring. Slide the omelet on to a plate, roll it up and with a sharp
knife 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 shrimps and garlic to the wok, with
a little more oil if needed, and fry for 1 minute. Remove the shrimps and
garlic from the wok and set aside. Add 15 ml/1 tablespoon more oil to the
wok.
Stir-fry the shredded pork and the mushrooms
for 2 minutes; add the cooked Chinese sausages slices and heat for a
further 2 minutes. Lift out from the wok and keep warm.
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 scallions and 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 scallions. Add the
chili, if using, and the cilantro leaves, to garnish.
Happy Cooking,
Carol |
