Fujian (hokkien) – Style Fried Rice | Mushroom Fried Rice
Servings 2
Ingredients
- 500g cooked rice
- 1 egg
- 4 prawns
- 60g chicken breast (boneless)
- 20g celery
- 40g carrot
- 20g red capsicum
- 4 mushrooms
- 20g winter bamboo shoots
Seasoning
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- pinch of salt
- 1 teaspoon pepper
- 2 tablespoons starch
- 4 tablespoons peanut oil
Instructions
- Break the egg into a bowl. Peel the prawn and remove the head. Dice all the raw ingredients and beat the egg using chopsticks.
- Preheat a wok, and pour in two teaspoons of the peanut oil. Stir-fry the eggs and immediately stir in the rice, adding pepper.
- Boil a pot of water and add all the ingredients except for the red capsicum and celery. Blanch them, then remove them from the pot and drain.
- Heat your wok and pour the remaining two tablespoons of peanut oil into it. Add the red capsicum and celery and fry briefly.
- Add the blanched vegetables and fry briefly, then pour in some hot water, oyster sauce, light and dark soy sauces, and salt. Bring the sauce to the boil. Mix the starch with a little cold water and pour this into the sauce to thicken it. You can then pour the sauce over the rice.