Cantonese Fried Rice & Porcini Mushroom Recipe

Serves 4:

• 250g long-grain rice
• 5 eggs
• 150g bacon bits
• 150g peas
• 100g onions
• 1 garlic clove
• 30g shallot
• Sesame oil
• Olive oil
• 1 Porcini mushroom seasoning pencil
• Flat-leaf parsley
• 1 Porcini mushroom seasoning pencil

1. Cook the rice for 10 minutes in 5 times its volume of salted water, then drain.
2. Cook the eggs into a well-done omelet and cut into small cubes.
3. Sauté the bacon bits with the onions and garlic in olive oil.
4. Combine everything in a large bowl, add the pre-cooked peas, the rice, and the oils, and mix well.
5. Arrange the rice on plates, garnish with chopped parsley, and shave the Soy Sauce and Porcini seasoning pencil over the top to taste.