Stir-Fried Rice with Pork and Shiitake Mushrooms (Rou Si Chao Fan)

It doesn't get any easier than this. This is the second Fuschia Dunlop recipe we've had like this (the other being the Dan Dan Noodles - in an earlier post) where we finished our portion, looked at the remaining amount in the pan, thought briefly about saving it for another meal, and quickly decided to finish the rest right then and there. You just can't stop eating this... and it is so simple. There's just something about it that makes you want to keep devouring it (HINT: I think it's what the sesame oil does to the overall savoriness)

6 dried shiitake mushrooms
200 g lean boneless pork or minced pork
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
salt and black pepper
red pepper flakes, optional
500 g cooked rice
1 teaspoon sesame oil
3 tablespoons groundnut oil, for cooking

Soak the shiitake mushrooms for at least 30 minutes in hot water from the kettle. When they are soft, trim off and discard their stalks and thinly slice the caps.

Meanwhile, if you are using a piece of pork rather than mince, cut it into thin slices, and then into fine slivers. Finely slice the spring onion greens; set aside.

Heat the wok over a high flame until smoke rises, then add the groundnut oil and swirl around. Add the pork and stir-fry until it has changed colour, adding half the soy sauce, all the Shaoxing wine and a little salt to taste. Add the sliced mushrooms and stir-fry until fragrant, adding a few chile flakes, if desired.

Tip in the rice and continue to stir-fry, seasoning with the remaining soy sauce and salt to taste. When the rice is fragrant and delicious, add the spring onion greens and stir a few times until you can smell them. Off the heat, season with the sesame oil and pepper to taste, and serve.