Ingredients

• 5 dried Chinese mushrooms
• 1/4 cup (60ml) peanut oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, crushed
• 250g pork fillet, thinly sliced
• 500g raw medium prawns, peeled, deveined, tails intact
• 1 tablespoon sesame oil
• 4 springs onion, cut into 1cm slices
• 100g frozen baby peas
• 2 carrots, diced
• 100g bamboo shoots, drained, cut into thin slices
• 4 cups (740g) cold cooked short-grain rice*
• 2 tablespoons light soy sauce

Preparation

1. Soak the mushrooms in 1/2 cup (125ml) boiling water for 20 minutes. Drain, reserving 1 tablespoon of the liquid. Discard the stems, and thinly slice the caps.
3. Heat a wok over medium heat, add 2 tablespoons peanut oil and swirl to coat. Add the ginger and garlic, and cook for 1 minute, then add the pork. Increase the heat to high and cook for 3 minutes, or until browned. Remove. Add the prawns and cook for 2 minutes, or until just cooked. Remove.
5. Add the sesame oil and remaining peanut oil to the wok and swirl to coat. Add the spring onion, mushrooms, peas, carrot and bamboo shoots, and cook over high heat for 2 minutes. Gradually add the rice, stirring until heated through, then return the prawns and pork to the wok. Stir in the reserved mushroom liquid and soy sauce. Serve immediately.

*You will need 1 1/3 cups (295g) uncooked rice to make 4 cups cooked rice.