Five Color Sauteed Rice

Preparation:

Preparation: Delicious Chinese dish of quick execution, also suitable for important guests. Soak the Chinese mushrooms in water, remove the stems and cut the caps into 5-6 mm cubes, cut the cooked ham and pork in the same way, chop the leek and cut the prawns into 5 mm thick rings. Beat the eggs, season them with salt and glutamate, heat a spoonful of oil in the wok; pour in the eggs and cook them, stirring to obtain scrambled eggs, then put them in a separate dish. Always heat 2 tablespoons of oil in the wok, add the mushrooms, sauté them over medium heat and slowly, until they release all their aroma. Add the pork, sauté while stirring so that the pieces do not stick together, until the color changes, then add the ham and the prawns, sauté everything slightly. When the prawns have browned, pour 2 spoonfuls of soy sauce over the edge of the wok; when you feel a good smell season with glutamate and pepper, remove the mixture from the pan and leave it aside. Clean the pan, pour 4 tablespoons of oil and heat, add the leek, sauté without burning until the oil takes on its scent. Put the rice in the scented oil, sauté over medium heat, stirring and being careful not to crush the grains; add 1/2 teaspoon of salt and the glutamate When the rice has been well mixed and the oil is evenly distributed, add the ingredients already prepared and sauté them together, at the end add the eggs and lightly boiled peas, mix and enjoy your meal.