Ingredients

The following ingredients have 4 Servings
  • 25g dried Chinese shrimp (from Asian grocers)
  • 5g dried Chinese mushrooms (from Asian grocers)
  • 2 tablespoons peanut oil
  • 1 onion, finely chopped
  • 4 rashers rindless bacon, chopped
  • 2 cups cooked jasmine rice, cooled
  • 50g frozen peas
  • 2 eggs, beaten
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon sesame oil
  • Chopped green shallots, to scatter (optional)

Instruction

  • Place the shrimp and mushrooms in a bowl, cover with 100ml boiling water and set aside for 30 minutes to soak. Drain, discarding liquid, and slice mushrooms.
  • Heat oil in a wok over high heat. Add onion and bacon, and stir-fry for 1-2 minutes until bacon just begins to crisp. Add shrimp, mushroom, rice and peas and cook, stirring constantly, for 2-3 minutes. Add eggs and continue to cook, stirring, until eggs are cooked through.
  • Stir in soy sauce and sesame oil and serve immediately, garnished with shallots if desired.