Special fried rice with shrimp and chicken

Cooling • 30 minutes–1 hour, or overnight, Special equipment • wok

Serves 8

Ingredients:

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

Method:

1 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.

2 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.

3 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.

4 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.

Special fried rice with shrimp and chicken