Although many people now serve fried rice as an accompaniment to other dishes, it's traditionally served on its own as a separate course.
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3 cups water
½ teaspoon salt
1½ cups long-grain rice
8 dried Chinese mushrooms
¼ cup chicken stock, low-sodium preferred
2 tablespoons soy sauce
2 eggs, lightly beaten
1 teaspoon grated fresh ginger
2 tablespoons vegetable oil
6 spring onions, thinly sliced
2 sticks celery, sliced diagonally
125 g ham or Chinese barbecued pork, cut into small slices
500 g small cooked prawns, peeled
Directions Prep:30min › Cook:30min › Extra time:2days11hr › Ready in:2days12hr
Bring the water, salt and rice to the boil in a medium, heavy-based saucepan with a tight-fitting lid. Reduce the heat to low and simmer for about 20 minutes, or until all the liquid is absorbed and the rice is just tender.
Remove from the heat. Spread the rice on a tray lined with baking paper and allow to cool. Cover with plastic wrap and refrigerate overnight.
The next day, cover the dried mushrooms with warm water in a small bowl and let stand for 30 minutes. Rinse them well and squeeze to drain thoroughly. Chop the mushrooms, discarding the stems.
Whisk the chicken stock in a small bowl with the soy sauce, egg and ginger. Heat the oil on medium-high heat in a heavy frying pan or wok. Add the spring onion and celery and stir-fry for 30 seconds.
Add the mushrooms, meat and prawns and stir-fry for 1 minute. Stir in the rice. While tossing the rice mixture constantly, drizzle in the egg mixture. Cook, tossing frequently, for 5 minutes, or until the egg is cooked and the rice is heated through.