Recipe: Cantonese Rice

Soak the black mushrooms in hot water for 30 minutes, then drain and cut them into thin strips.
Wash and cook the rice. Let it cool slightly.
Cut the pork into thin slices, beat the eggs, mince the onions and drain the peas.
In a deep skillet, put 3 tablespoons of sesame oil and cook the beaten eggs over medium heat. Remove them and crush them into small pieces with a fork. Set aside.
Add more oil to the skillet and sauté the minced onions over high heat for 1 minute.
Add the pork and black mushrooms, stirring, then the soy sauce, salt and white pepper. Stir and remove from heat.
Put the remaining oil in the skillet. Add the rice and fry it for 5 minutes, stirring constantly with a wooden spatula. Add all the ingredients, mixing well. Serve hot.
Ideally, prepare this dish in a wok: in that case, use much less sesame oil. I still use quite a bit because I love the taste it gives.