CANTONESE FRIED RICE

Servings : 2
Preparation Time : 45 minutes

Ingredients :

1 cup long-grain rice
5 dried tung ku (dong gu) mushroom
2 eggs
oil for frying
1/3 cup peas
1/2 cup shelled small shrimp
2 scallions
10 oz chicken breasts
6 tbsp oil
pinch sugar
2 1/2 tbsp soy oil
1 tbsp sesame oil
2 1/2 tsp cornstarch
1 egg white
generous pinch freshly ground white pepper
pinch salt
2 1/2 tbsp rice wine
oil for frying

How To cook :
1. Boil the rice. Drain off any remaining moisture and leave to cool. Soak the mushroom iin warm water for 20 minutes.  Beat the 2 eggs lightly together, pour into oiled lightly wok or skillet, and cook as thin omelet. Leave to cool.  Cook the peas until tender in boiling salted water. Drain. Slice the scallions into thin round. Cut the meat into very small cubes.  Drain the mushroom, cut off their stalks, dice the caps, and mix with the sugar, soy sauce and sesame oil.
2. Beat the egg white until frothy and stir in the cornstarch. Use half this mixture to mix with the shrimp, drain of excess, and fry them in hot oil in the wok or skillet until golden brown. Removed with a slotted ladle, draining well. Repeat this operation with the other half of the egg white mixture and the chicken cubes. Cut the omelet into small square.
3. Heat 6 tbso oil in the wok and fry the chicken over fairly high heat.  Add the mushroom, scallions, peas and after few minutes of stirring and turning, the shrimp, omelet and finaly the rice.Stir-fry for few minutes. Season with salt and pepper, add the rice wine and continue stir-frying over high heat until all the wine has evaporated. Serve.