2 tbsp vegetable oil
2 clove garlic, chopped
1 tsp chopped ginger
25 g carrots, diced
5 chinese dried mushrooms
50 g mangetout, chopped
50 g bamboo shoots, sliced
2 spring onions, chopped
25 g red peppers, diced
50 g cooked peeled shrimps, peeled shrimps
50 g Chinese fish cakes, sliced
50 g mussels, cooked and shelled
50 g Chinese fish balls, (cuttlefish)
50 g fresh scallops, shelled and sliced
400 g cooked rice
600 ml chicken stock
125 ml water
2 tbsp soy sauce
1 tbsp oyster sauce
sprigs coriander, to garnish
Soak the dried Chinese mushrooms in boiling water in a bowl for 20 minutes. Drain, cut and discard the stems and slice.
Heat a wok to a high temperature and add the vegetable oil. Tip in the garlic, ginger, carrot and Chinese mushrooms and stir-fry for 1 minute.
When slightly softened, stir in the mangetout, bamboo shoots and spring onion and cook for another minute.
Add the red pepper, shrimps, fish cake, mussels, cuttlefish balls and scallops; stir-fry for a further minute.
Add the cooked rice and stir-fry for 1 more minute. Pour in the chicken stock and water and heat through.
Season with a dash of soy sauce, oyster sauce and sesame oil. Garnish with the coriander sprigs and serve at once.