Spicy Fried Rice Preparation Time: 30 minutes (plus standing time)| Cooking Time: 30 minutes 1 cup long grain rice 1/2 cup dried shiitake mushrooms 400g can baby corn, drained 500g cooked king shrimps, shelled 1/4 cup oil 3 eggs, lightly beaten 1 medium brown onion, chopped 2 cloves garlic, crushed 1 pork butterfly steak (160g), chopped 2 seafood sticks (70g), sliced 1 medium green bell pepper, chopped 1 tablespoon curry paste 2 tablespoons light soy sauce 1 tablespoon fish sauce 1 tablespoon chopped fresh coriander leaves

Rinse rice under cold water, drain. Add rice to large pan of boiling water. Boil, uncovered, for about 10 minutes or until tender, drain; rinse rice under cold water; drain well.

Place mushrooms in bowl, cover with warm water, stand 20 minutes. Drain mushrooms, discard stems, cut caps into thin slices. Cut corn into quarters. Cut shrimps in half lengthways.

Heat 1 tablespoon of the oil in wok, add eggs; stir uncooked eggs to outside edge of wok, cook until firm. Remove omelette from wok, roll up firmly, cut into thin slices.

Heat remaining oil in wok, stir-fry onion and garlic 30 seconds. Add pork, stir-fry until browned. Add shrimps, seafood sticks, bell pepper and paste, stir-fry 2 minutes. Add rice, sauces and coriander, stir-fry until hot. Serve rice topped with omelette slices.

Serves 6.

Store
Rice can be prepared a day ahead. Store, covered, in refrigerator.

Per serving: 15.9g fat, 368 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks