Stir Fried Brown Rice - cooking recipe

Ingredients

10.5 oz long-grain brown rice
2 tbsp dry sherry
2 tbsp peanut oil
2 None eggs, lightly beaten
4.5 oz baby corn, sliced
14 oz ground pork
1/4 cup kecap manis (or soy sauce)
2 tsp sesame oil
14 oz cooked, peeled shrimp
4.5 oz frozen peas
9 oz bok choy, trimmed, chopped
2 None green onions, sliced, plus extra, to serve

Preparation

Bring rice and 8 cups water to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 25 mins, or until tender. Drain then rinse under cold water. Drain again and spread over a large tray lined with parchment paper. Chill, uncovered, for 3 hours, or overnight. Remove from fridge and drizzle with sherry.
Coat a large wok with 1 tsp peanut oil. Place over high heat. Add eggs, swirling to coat. Cook for 1 min, until just set. Slide from wok, roll up and thinly slice. Set aside.
Add 1 tsp peanut oil to wok and stir-fry corn for 2 mins, until just tender. Set aside. Add remaining oil and stir-fry pork for 3 mins, until cooked to your liking. Add kecap manis and sesame oil. Add rice, corn, shrimp, peas, bok choy and green onions. Stir-fry for 3 mins, until heated through. Season. Top with omelette and extra sliced onion.