Mushroom and shrimp fried rice

Method

1. To make the pickled cucumbers, place the cucumber half moons in a bowl or saucepan and set aside.

2. Boil the vinegar, sugar, salt, garlic and chilli in a heavy-based saucepan for 2 minutes, and then add the thyme and bay leaf.

3. Remove from the heat and pour the mixture over the cucumber.

4. Cover with a lid or kitchen foil and set aside to cool.

5. When completely cold, pour the cucumber batons and pickling juices into a sterilised preserving jar and seal tightly. Set aside to pickle.

6. To make the fried rice, heat the oil in a large frying pan or wok and fry the mushrooms until golden.

7. Add the shrimps and mix well to heat through.

8. Add the rice and stir until the rice is hot.

9. Add the spring onion, soy sauce and fish sauce.

10. To make the fried eggs, heat the oil in a small frying pan and fry the eggs over a high heat until the bottoms are crispy but the yolks are soft. Season with salt and pepper.

11. To serve, place the rice mixture into bowls. Place the kimchi on top and add the crispy fried eggs, crispy chilli oil, fresh chilli and pickled cucumbers. Garnish with the coriander and serve.