INGREDIENTS

• 900g basmati rice
• 1 pinch salt
• 1 pinch freshly
• ground black pepper
• 5 tbs sunflower oil
• 450g uncooked
• prawns, shelled
• weight, chopped
• 4 large skinless
• chicken fillets, cut
• into 2.5cm strips
• 425g pancetta, cubed
• 225g white mushrooms, diced
• 1 piece of fresh root ginger, 7.5 cm piece, peeled and finely sliced
• 225g frozen peas, defrosted
• 4 eggs, lightly beaten
• 2 tbs dark soy sauce
• 2 tbs mirin
• 1 bunch spring onions, finely sliced
• 1 small handful fresh flat-leaf parsley, finely chopped

METHOD

Step 1 of 4

Rinse the rice well, then place in a large pan, cover with boiling water, and add a pinch of salt. Cover with a lid, bring to the boil, and cook for 15-20 minutes, or until done. Drain well and put to one side to cool completely for 30 minutes-1 hour.

Step 2 of 4

Meanwhile, heat 1 tablespoon of the oil in a wok over a high heat, add the prawns, season with salt and black pepper, and cook for 10 minutes, or until pink. Remove with a slotted spoon and put to one side. Heat another tablespoon of the oil in the wok, add the chicken, season with salt and black pepper, and stir-fry for 10 minutes, or until no longer pink. Remove with a slotted spoon and put to one side.

Step 3 of 4

Heat another tablespoon of the oil in the wok, add the pancetta, and cook over a medium-high heat for 6-8 minutes, or until crispy and golden. Remove with a slotted spoon and put to one side. Wipe the wok out with kitchen paper, 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 put to one side.

Step 4 of 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 and stir well, then stir in the prawns, the 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 spring onions and parsley, and serve.

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