peanut oil for cooking
(recommended as it does not
Method: Cook the
rice and soak the Shitake mushrooms in advance.
(Note: You can cook in two batches
(use half quantities). Then mix the two batches together before serving. It
makes it easier to handle.)
Soak the dried Shitake mushrooms in warm water
overnight, using a teacup saucer to keep the dried mushrooms immersed.
Wash the rice in running water, at least three times
until the water runs clear. Cook the rice in 3 1/2 cups of water, until
the water is fully absorbed.
Make sure the rice is cooked and not hard. Add a
little more hot water and cook for a few minutes more if necessary.
Allow to cool, place in an open dish/plate and fluff gently until the
cooked grains of rice are separated. Leave rice to dry up a bit in an
open space. For more details
Wash the Shitake mushrooms and gently hand press the
mushrooms to expel the absorbed water within the mushrooms. Cut into
thin slices, taking care to remove any hard stems that have not
softened. Put aside.
Using a vegetable peeler, peel off the carrot skin.
Using the peeler, shave off thin strips from the carrot, turning the
carrot around to uniformly shave off the thin strips. Shave off as much
of the carrot as you can comfortably. Position all the shaved strips
lengthwise and cut into 4-5 cm lengths. Put aside.
Wash the fennel. Cut off the stems and the hard
bottom. Cut fennel in halves and finely slice into thin strips. Chop the
slices again into 4-5 cm lengths.
Wash the cabbage. Cut off 1/4 of the cabbage. Remove
the hard part at the bottom. Slice the cabbage into thin slices. Then,
cut the slices again into 4-5 cm lengths. Remove any hard bits. Put
Optional. Wash the
chillies. Thinly slice at at an angle to obtain delicately angled pieces
of the red and green chillies. Put aside.
Clean spring onions and cut into into
thin slices with a sharp knife. Put aside.
Heat up your wok or other similar pan over medium
high heat, until the wok starts smoking. Put 2 tablespoons of the
vegetable oil into the wok. Swirl the oil around the wok using a wok
Add the crushed garlic and ginger. Swirl around in
the wok. Allow to cook until the mixture just starting burning. Add the
mushroom pieces. Stir fry with a tablespoon of light soy sauce. Add the
fennel pieces and stir fry until the mushroom pieces are just cooked.
Add some vegetable stock if the mushroom and fennel pieces start drying
up. Add the carrot shavings and stir fry until just cooked. Remove the
stir fried mushroom, fennel and carrot slices from the wok and put
Add two tablespoons of vegetable oil into the wok
over medium to high heat. Add the fluffed rice into the wok (if your wok
is small, you can cook in half batches). Stir fry the rice and add some
of the vegetable stock to stop the rice from sticking to the wok,
followed with 2 tablespoons of light soy sauce. You can adjust the
addition of the soy sauce to suit your preference. Stir fry and mix the
rice into the soy sauce and vegetable stock. Add the mushroom, fennel
and carrot slices to the rice. Gently incorporate into the rice without
crushing the ingredients. Allow to cook until the rice absorbs the soy
sauce, vegetable stock and integrates with the mushroom, fennel and
carrot slices. Be careful not to add too much of the vegetable stock.
Only add in small amounts to stop the rice from sticking to the wok and
to flavour the rice.
Add the sliced cabbage into the rice and gently stir
into the mix. Allow to cook and stir the contents at intervals to ensure
uniform cooking. Add some vegetable stock if necessary.
Add the corn kernels and gently integrate into the
rice and vegetable mix. Add 1-2 teaspoons of sesame oil and gently stir
into the rice. Add the chilli slices and gently stir into the rice. Add
some more vegetable stock if necessary.
Add the frozen baby peas and gently stir into rice
without crushing the peas. The peas will soften very quickly. Add half
of the finely sliced onions and gently stir into the rice. Switch off
the heat or remove wok from stove.
Transfer the vegetable fried rice into a warm
serving dish. Sprinkle the remainder of the finely sliced spring onions
over the rice.
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