Special Fried Rice with Shrimp and Chicken
Shrimp and chicken really do make this fried rice special.
Prep Time: 15M
Cooking Time: 40M
Serves: Serves 8
- 2lb (900g) basmati rice
- sea salt and freshly ground black pepper
- 5 tbsp sunflower oil
- 1lb (450g) uncooked shelled shrimp or prawns, chopped
- 4 large boneless, skinless chicken fillets, cut into 1in (2.5cm) strips
- 15oz (425g) pancetta, cubed
- 8oz (225g) white mushrooms, diced
- 3in (7.5cm) piece of fresh root ginger, peeled and finely sliced
- 8oz (225g) frozen peas, defrosted
- 4 eggs, lightly beaten
- 2 tbsp dark soy sauce
- 2 tbsp mirin
- bunch of scallions, finely sliced
- small handful of flat-leaf parsley, finely chopped
- Rinse the rice well, then place in a large saucepan. Pour boiling water over the rice, and add a pinch of salt. Cover, bring to a boil, and cook for 15-20 minutes, or until done. Drain well and set aside to cool completely for 30 minutes-1 hour.
- Heat 1 tablespoon of the oil in a wok over high heat, add the shrimp, season with sea salt and freshly ground black pepper, and cook for 10 minutes or until pink. Remove with a slotted spoon and set aside. Heat another tablespoon of the oil in the wok, add the chicken, season, and stir fry for 10 minutes, or until no longer cooked and no longer pink. Remove with a slotted spoon and set aside.
- Heat another tablespoon of the oil in the wok, add the pancetta, and cook over medium-high heat for 6-8 minutes, or until crispy and golden. Remove with a slotted spoon and set aside. Wipe the wok out with paper towels, then heat another tablespoon of the oil in it. Add the mushrooms and ginger and stir-fry for 5 minutes, or until the mushrooms start to soften. Add the peas for the last minute or two. Remove with a slotted spoon and set aside.
- Heat the remaining oil in the wok, then pour in the eggs and cook gently, stirring them around the pan, for 1 minute. Take care not to overcook them. Add the rice, stir well, then stir in the shrimp, chicken, pancetta, mushrooms, and peas. Add the soy sauce and mirin and cook for 5 minutes, stirring all the time. Transfer to a large shallow serving dish, top with the scallions and parsley, and serve.
- The rice needs to be completely cold before you add it to the wok. Ideally, cook it the day before and chill in the refrigerator until required.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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