Rice Recipe- Special Fried Rice With Foo Yung

Ingredients

• 1 1/3 cups (225g) long-grain rice, washed, soaked in cold water for 30 minutes and drained

• 2 1/2 cups (600ml) cold water

• 1 tsp salt

• 5 tbsp peanut oil

• 2 medium onions, finely chopped

• 3/4 cup (75g) sliced button mushrooms

• 2 tbsp cooked peas

• 1 1/3 cups (250g) peeled shrimp

• 1/4 cup (50g)0 shredded cooked ham

FOO YUNG

• 2 large eggs

• 2 tbsp soy sauce

• salt and pepper to taste

• 2 tbsp butter

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Method:

1. Put the rice into a saucepan and pour over the water and salt. Bring to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the rice is cooked and tender, and the liquid has been absorbed. Remove from the heat and set aside until cold.

2. Heat the oil in a large saucepan. When it is hot, add the onions, mushrooms, peas and shrimps stir fry for 1 minute. Add the ham and stir-fry for 30 seconds. Stir in the cold rice and cook for a further 2 minutes.

3. Transfer the rife to a warmed ovenproof serving dish and keep warm in the oven while you cook the foo yung.

4. To make Foo Yung: Beat the eggs, soy sauce and seasoning together until they are frothy. Heat the butter in a 25cm omelet pan until it stops foaming. Add the egg mixture and stir twice. Leave to set. Preheat the frill to moderate.

5. When the bottom of the foo yung has set, transfer the pan to the grill and leave for 2 minute, or until the top is set and browned.

6. Tip the foo yung on to a plate and cut into strips. Use to decorate the rice mixture and serve at once.