Yang Chow Fried Rice

• 150ml Vegetable Oil
• 3 Eggs
• 100g Prawns
• 100g Cooked Chicken, diced
• 100g Cooked Ham, diced
• 100g Cooked Peas
• 8 Button Mushrooms
• 225g Long Grain Rice
• 75ml Stock
• 2 x 15ml Sherry
• 15ml Soy Sauce
• Seasoning

Cook the rice in boiling water until just tender.

Beat the eggs and fry in a large frying pan with 2 tbsp oil.

When cooked turn the flat sheet of egg onto a board and cut into strips and keep hot whilst you prepare the rest of the dish.

Heat more oil and fry the prawns, then reduce the heat and add the chicken and ham.

Add the mushrooms and peas to the pan and heat through.

Strain the rice and add to the frying pan.

Add a little more oil if necessary and stirring constantly add the stock, egg strips, sherry and soy sauce.

Season to taste and serve.

Tips

If there is any fried rice left over chill quickly and eat within 24 hours. It is preferable to serve the remainder as a rice salad for lunch or in a lunch box. It is not recommended to reheat rice or soy dishes due to the presence of the food poisoning bacteria Bacillus Cereus.