Ingredients
- 4 cups jasmine rice
- 1 medium carrot
- 30g dried peas
- 3 full rashes of bacon
- 100g mushrooms
- 3 or 4 spring onions
- 1 egg – well beaten
- 200g bean shoots
- 1 tsp minced garlic
- superior soy sauce
- 2 tblsp peanut oil
- 2 tsp fish sauce
- 1 tsp sesame oil
- 150g cooked peeled shrimps
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Method
- Boil water in a large pot and add the rice – stir when added
and several times before it boils again, then every couple of minutes
(this stops it sticking together). Cook until the grains are just soft
but no more (about 15 mins). When cooked strain and then run hot water
from the tap through the rice – this makes sure the grains remain
separate.
- Cut the carrot into small cubes – say 5mm on a side place these
and the dried peas in a pot with water and boil for about 5 mins. –
strain (I strain and then return to the pot so I can use the strainer
for the rice later).
- Fry the beaten egg in a pan with a little peanut oil to make a flat
‘pancake’ then cut this into pieces about 5 to 10mm square.
- Cut the bacon into pieces 5 to 10mm square.
- Cut the mushrooms into small pieces – 10mm square.
- Cut the spring onions into segments about 5mm long.
- Put the oil in the wok and get it hot – with smoke rising,
then add minced garlic, shrimps, bacon, mushrooms and spring onions
and stir fry for 30 seconds to a minute or so.
- Add the strained rice, the cooked carrots and peas, the cooked and
cut egg and the bean shoots, the sesame oil and the fish sauce and then
stir fry for 30 seconds then add the soy sauce – I sprinkle it
on top and stop when I hear the sauce get to the bottom of the wok –
sizzling noises. Stir fry until all the rice is coloured by the soy
sauce.
- That’s it ready to serve; will serve four at least.
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