Fried Rice

4 cups of cooked rice – dried by spreading on a tray and put in the oven with the fan on; 200gm of pork -roughly chopped; 3 cloves of garlic finely sliced; spring onion (white bit)- sliced; dried chili – deseeded and chopped; two mushrooms – chopped; leaves of a chinese green whose name escapes me – chopped; three eggs; oil; sesame oil; soy sauce

Too many noodle dishes and not enough rice ones. Bunged this up after a 12 hour day so not a lot of love but it went tastily enough in the end.

First beat the eggs short of one consistent colour. Heat a splash of oil and sesame oil in a wok. Pour the egg in, keep it moving – it should only be half cooked and then taken out. I believe that this adds as much moisture to the rice as the oil. There was a Japanese show once which explained how it was like mayonnaise but I wasn’t apying enough attention.

Next a bit more of the oil mix and then toss in the pork and stir until cooked. Remove.

Still more of the oil and in goes the garlic and chili to give the oil a bit of flavour, quickly followed by the spring onion. It was making a nice sesame smell by now. In goes the rice with constant flipping. As it starts to cook, follow with the greens and the mushrooms. Now’s a good time to pour a tbs or two of soy sauce. When the greens and mushrooms have softened, return the eggs and the pork. Stir in and serve.

Should add that what should have made this special was the unbelivably expensive organic garlic from Woolies that I unwittingly bought. Nearly $5 for 8 heads of garlic a little larger than a grape. Garlicky though.