Fried Rice with Shrimps, Chicken Breast and Vegetables

This Main Course recipe was published in 'Chinese Cuisine - p24'



Serves 4

Ingredients:
• 6½oz (200g) rice (suitable for eating with chopsticks)
• ½tsp (2½ml) salt
• 6½oz (200g) shiitake mushrooms (alternatively button mushrooms, oyster) mushrooms or soaked and drained jelly ear fungus)
• 8oz (250g) chicken breast fillet
• 6½oz (200g) medium-sized carrots
• 3-5 savoy cabbage leaves
• 3oz (90g) bacon
• 1 small onion
• 2 eggs
• Sea salt as desired
• 4tbsp (60ml) sesame oil
• 3oz (90g) shrimps
• 2tbsp (30ml) soy sauce

Preparation:
1. Cook the rice according to the instruction on the packet. Add ½tsp (2½ml) salt to the water.

2. Clean the shiitake mushrooms, remove the stalks and cut the caps into quarters.

3. Cut the chicken breast fillet, peeled carrot and cabbage into strips.

4. Dice the bacon and onion and fry gently until the onion softens. Add the chicken and saute in the bacon fat. Add the mushrooms, carrots and cabbage.

5. Beat the eggs with the sea salt and fry an omelette in 2tbsp (30ml) sesame oil. Take out the pan and cut into pieces.

6. Heat the rest of the oil and quickly saute the cooked rice, shrimps, all the precooked ingredients and the soy sauce, turning frequently. Serve immediately.