650g cooked long grain rice (rinsed, lumps broken up and drained)
3 tablespoons vegetable oil
150g uncooked prawns (shelled, deveined and chopped)
2 chinese broccoli stems, sliced (Chinese broccoli is very like tenderstem)
1 tablespoon light soy sauce
1/2 teaspoon granulated sugar
1 tablespoon cornflour
1 teaspoon sesame oil
Put the mushrooms in a bowl and cover with cold water. Leave to soak for at least 20 minutes, until softened
Remove the mushrooms and squeeze dry. Discard any stems. Chop the flesh and set aside
Soak the dried scallops in a small bowl in 120 ml of cold water for 15 minutes. Drain and remove the small hard muscle. Tear into shreds and put to one side. Reserve the soaking water
Mix the chicken with 1/4 teaspoon of the salt and leave to marinate for 10 minutes
lightly beat the egg in a large bowl, add the remaining 1/4 teaspoon of salt and then mix in the cooked rice, stirring gently till all the grains are coated with egg.
heat 1 1/2 tablespoons vegetable oil in a wok over a high heat. add the rice and stir fry for 2-3 minutes. Remove to a serving plate and set aside
Heat the remaining oil in the wok over a medium-high heat, add the garlic and stirfry for 30 seconds, then add the chicken mushrooms, scallops, prawns and chinese broccoli. Stir-fry for 2-3 minutes till all the ingredients are cooked.
Add the soy sauce, sugar and scallop water and bring to a boil.
Mix the cornflour with 2 tablespoons of water in a small bowl, stir this mixture into the wok. Bring to a boil, stirring for 30 seconds to thicken the sauce.
Drizzle in the sesame oil, toss well then pour the mixture over the fried rice. Transfer to a serving dish and serve immediately.