Ø 175 gm uncooked rice
Ø 8 tblsp oil
Ø 1 egg, beaten
Ø 2 small onions, sliced
Ø 3 garlic flakes, crushed
Ø 125 gm cooked, peeled prawn, thawed if frozen
Ø 4-6 mushrooms, soaked in warm water for 30 minutes, drained & sliced
Ø 1-2 tblsp light soy sauce (optional)
Ø 125 gm frozen peas, thawed
Ø 2 spring onions, sliced
Ø 1 red chilli, deseeded and chopped (optional)
Ø Coriander leaves
Ø Salt and pepper
Cook the rice in a pan of boiling salted water until tender. Drain and leave until cold or cool overnight.
Heat a little oil in a frying pan and cook the egg to make an omelette. Now cut it into fine strip. Set aside. Heat 2 tblsp of the oil in a work and stir-fry the onions until crisp and golden brown. Lift out of the work and reserve.
Add the garlic and prawns to the work and cook for 1 minute, then set aside. Fry mushrooms in the work, then remove and reserve.
Heat sufficient oil in the wok to coat the rice completely . Stir-fry the rice for 2-3 minutes. Add the soy sauce, salt and pepper, plus half of the reserved cooked ingredients. Mix well, and then add the peas and half the spring onions. Heat through for 3-4 minutes.
Serve the fried rice on a warmed serving platter and sprinkle with the remaining cooked ingredients, spring onions, the chilli and coriander leaves.
