Kowloon Fried Rice

(SERVES 4)

• 100 g/4 oz/ ½ cup long-grain rice
• 2 carrots, diced
• 50 g/2 oz/ ¼ cup low-fat spread
• 3 eggs
• Salt and freshly ground black pepper
• 100 g/4 oz/1 cup peeled prawns (shrimp)
• 225 g/8 oz/2 cups cooked lean pork, diced
• 100 g/4 oz button mushrooms, sliced
• 100 g/4 oz/1 cup frozen peas
• 60 ml/4 tbsp boiling water
• ½ vegetable stock cube
• 30 ml/2 tbsp sherry
• 15 ml/1 tbsp soy sauce

To Serve:

• Chinese Leaf and Watercress Salad

Cook the rice and carrots in plenty of boiling, salted water for about 10-12 minutes until the rice is just tender. Drain, rinse with cold water and drain again. Meanwhile, heat half the low-fat spread in a frying pan (skillet). Beat two of the eggs with a little salt and pepper. Ad to the pan and fry (sauté), lifting and stirring, until the mixture forms a flat omelette. Roll up and cut into strips when cool enough to handle. Heat the remaining low-fat spread in a work or large frying pan. Add the rice, prawns, pork, mushrooms and peas and cook, tossing and stirring, for 5 minutes until piping hot. Mix together the water and stock cube until dissolved. Add to the pan with the sherry, soy sauce and a little more salt and pepper. Push the mixture to one side of the pan. Beat the third egg and pour in. Cook, stirring, until scrambled, then toss back into the rice. Pile on to warmed plates and serve topped with the omelette strips and with Chinese Leaf and Watercress Salad.