Chinese Jewelled Rice

ANOTHER FRIED RICE MEDLEY, THIS TIME CRAB MEAT AND WATER CHESTNUTS, PROVIDING CONTRASTING TEXTURES AND FLAVOURS.


SERVES FOUR
INGREDIENTS

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

salt


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.

COOK’S TIP
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.