Far East Porc Fried Rice

Have fun preparing this mushroom dish!

Soak the mushrooms in warm water for about fifteen minutes. Drain, squeeze and cut into strips.

Peel the carrot and cut it into matchstick-sized strips. Carefully clean the leek, cut away the roots and also cut into strips. Slice the celery with the tender leaves. Peel and chop the onion and garlic.

Cut the pork patties into thin strips and the ham into small squares.

Bring plenty of salted water to the boil. Pour in the long grain rice and cook until al dente. Drain well, then place on a baking tray and keep warm in the stove heated to eighty degrees.

At the same time, heat half the oil in a wok or large frying pan. Season the strips of meat with salt and pepper and fry with the ham, turning. Remove from the frying pan and keep warm next to the long grain rice.

Add remaining oil to the PFanne form. Sauté onions and garlic in it. Add carrot, mushrooms, leek and celery and fry for three to four minutes, turning.

Then add the long grain rice and the meat repeatedly. Add soy sauce and soup, season with cayenne pepper, mix everything together well and roast briefly.

Mix the eggs. At the end, mix into the rice dish and roast until the eggs are set.

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