Fragrant Harbour Fried Rice
Fragrant harbour is the Chinese name for Hong Kong, the crossroads for so 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
- 225g / 8oz / generous 1 cup long grain rice
- about 90ml / 6 tbsp 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
- 115g / 4oz peeled cooked prawns, thawed if frozen
- 3 garlic cloves, crushed
- 115g / 4oz cooked pork, cut into thin strips
- 115g / 4oz Chinese sausage
- 30ml / 2 tbsp light soy sauce
- 115g / 4oz / 1 cup frozen peas, thawed 2 spring onions, shredded
- 1-2 fresh or dried red chillies, seeded (optional)
- salt and ground black pepper
- fresh coriander leaves, to garnish
Preparation
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- Bring a large saucepan of lightly salted water to the boil. Add the rice and cook for 12-15 minutes until just tender. Drain and leave to go cold. Ideally use the next day.
- Heat about 15ml / 1 tbsp of the oil in a large frying pan over a medium heat, pour in the beaten eggs and allow 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 15ml / 1 tbsp 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 15ml / 1 tbsp 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 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 spring onions. Add the chilli, if using, and the coriander leaves, to garnish.
COOK'S TIP
There are many theories on the best way to cook rice. This gives excellent results every time: Put 225g / 8oz / generous 1 cup long grain rice in a sieve and rinse thoroughly in cold water. Place in a large bowl, add salt to taste and pour in just under 600ml / 1 pint / 2½ cups boiling water. Cover with microwave film, leaving a gap and cook in a 675 watt microwave on full power for 10 minutes. Leave to stand for 5 minutes more. Cool, then stir with a chopstick.
Serves 4.
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