ANOTHER FRIED RICE MEDLEY, THIS TIME CRAB MEAT AND WATER CHESTNUTS, PROVIDING CONTRASTING TEXTURES AND FLAVOURS.
350g/12oz/1 3/4 cups white log grain rice
45ml/3 tbsp vegetable oil
1 onion, roughly chopped
4 dried black Chinese mushrooms, soaked for 10 minutes in warm water to cover
115g/4oz cooked ham, diced
175g/6oz drained canned white crab meat
75g/3oz/1/2 cup drained canned water chestnuts
115g/4oz/1 cup peas, thawed if frozen
30ml/2 tbsp oyster sauce
5ml/1 tsp granulated sugar
1 Rinse the rice, then cook for about 10-12 minutes in a saucepan of lightly salted boiling water. Drain, refresh under cold water, drain again and allow to cool. Heat half the oil in a wok. When very hot, stir-fry the rice for 3 minutes. Transfer the cooked rice to a bowl and set aside.
2 Heat the remaining oil in the wok and cook the onion until softened but not coloured. Drain the mushrooms, cut off and discard the stems, then chop the caps.
3 Add the chopped mushrooms to the wok, with all the remaining ingredients except the rice. Stir-fry for 2 minutes. then add the rice and stir-fry for about 3 minutes more. Serve at once.
When adding the oil to the hot wok, drizzle it in a “necklace” just below the rim. As it run down it will coat the inner surface as it heats.