Fried rice with mushrooms and kailan, Szechuan style

Ingredients for 2 servings:

• 300 g water
• 6 g chicken broth, strong bouillon
• 4 large shiitake mushrooms, dried
• 20 g dried ice mushroom(s), see note
• 110 g rice (fragrant rice)
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 2 heads of broccoli (Kailan), Chinese
• 2 Pepper, red, long, mild
• 2 small chili peppers, green
• 3 tbsp sunflower oil
• 2 eggs, size M
• 1 pinch of salt
• 1 pinch(s) black pepper, freshly ground
• 1 tbsp fresh lemon juice
• 1 tbsp ketjap manis
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp fish sauce (Kecap Ikan “King Lobster)
• 1 tbsp orange juice
• 2 tbsp rice wine (Arak Masak)
• e.g. walnuts
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 55 minutes

A main meal for 2 people. In Szechuan, a side dish for 4-6 people. The day before: For the mushrooms, bring the water to a boil and dissolve the chicken stock in it. Pour 1/3 of the stock over the shiitake mushrooms, using the rest for the ice mushrooms. Let it sit for 30 minutes, then gently press the stock out of the mushrooms. Wash the rice twice and drain well in a sieve. Pour in 200g of the mushroom stock (reserve all of the shiitake mushrooms and the rest from the ice mushrooms). Bring the rice to a boil and stir well, then simmer with the lid on low heat for 12 minutes. Turn off the heat, fluff up the rice, and let it rest with the lid on for 30 minutes. Finely chop the mushrooms and discard the tough stems. Store the cooled rice and mushrooms in the refrigerator, covered. Today: Trim both ends of the onions and garlic, peel, and chop into small pieces. Wash the kale heads and separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stem from the leaf along the central vine and cut crosswise into approximately 8 mm wide rolls. Cut the leaves, which have been halved lengthwise, crosswise into approximately 8 mm wide strips. Keep the leaf strips and stem rolls separate. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut crosswise into approximately 1 cm wide pieces. Thinly slice the small green chilies crosswise, leaving the seeds on, and discard the stems. Heat a medium-sized pan with 1 tablespoon of sunflower oil. Crack the eggs, whisk them with a pinch of salt and pepper, add them to the pan, and cook over low heat to make an omelet. Slide them onto a cutting board and cut into small cubes. For the sauce, wash a lemon and cut a piece lengthwise to the right and left of the stem. Remove the seeds and squeeze the juices by hand. Discard the empty parts and the middle part (contains bitter substances). Add the remaining ingredients and mix well. Heat a wok, add the remaining oil and let it heat up. Add the onions and garlic and fry until translucent. Add the prepared ingredients, from the kailan (only the rolls) to the chilies and the mushrooms. Stir-fry for 1 minute over the highest heat. Add the rice and mix everything well. Drizzle the sauce over the rice and mix. Add the kailan leaves and continue frying until the rice is hot, then carefully fold in the egg cubes. Immediately divide between serving plates, garnish and serve hot. Note: You can use 100g of fresh mushrooms of your choice.