Mushroom Fried Rice

Mushroom Fried Rice
  • Serves: 6
  • Preparation: 10 minutes
  • Cooks In: 20 minutes
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Ingredients

300 g button mushrooms, half sliced; half kept whole
2 tbsp + 1 tsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp fresh ginger, grated
6 spring onions, white & green, finely sliced, 1 tbsp reserved
½ brown onion, finely sliced
1 fresh chilli, sliced
4 eggs
4 cups day-old cooked rice (or microwave pouch rice)
1 tbsp frozen peas & carrots
2 tbsp Shaoxing rice wine
4 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil

Method

1

Break apart the day-old rice by rubbing the rice between your hands. Set aside until needed.

2

Heat 2 tbsp of vegetable oil in a large wok or deep frying pan over medium-high heat. Add the mushrooms. Cook for 5 minutes, then add the onion. Cook for a further 2 minutes. Now add the ginger & garlic. Stir and cook for another 2 minutes, then set aside.

3

Whisk the eggs together in a small bowl. Wipe down the wok, then heat 1 tsp of vegetable oil. Pour the eggs into the hot oil. Using a rubber spatula, push the eggs into the centre of the wok, folding over itself until just cooked through. Remove from the heat, then slice into bite-sized pieces.

4

If needed, add a little more vegetable oil to the wok. Add the rice, peas, corn & cooked mushrooms. Stir to combine, then add the rice wine. Simmer for 30 seconds until rice wine is evaporated, then add the oyster sauce, soy sauce & sesame oil. Toss to coat, then add the spring onions & egg. Keep gently mixing until everything is heated through and all the rice is an even colour.

5

Garnish with more spring onions & fresh chilli.

Ingredients

 300 g button mushrooms, half sliced; half kept whole
 2 tbsp + 1 tsp vegetable oil
 3 garlic cloves, finely chopped
 1 tbsp fresh ginger, grated
 6 spring onions, white & green, finely sliced, 1 tbsp reserved
 ½ brown onion, finely sliced
 1 fresh chilli, sliced
 4 eggs
 4 cups day-old cooked rice (or microwave pouch rice)
 1 tbsp frozen peas & carrots
 2 tbsp Shaoxing rice wine
 4 tbsp soy sauce
 2 tbsp oyster sauce
 2 tsp sesame oil

Directions

1

Break apart the day-old rice by rubbing the rice between your hands. Set aside until needed.

2

Heat 2 tbsp of vegetable oil in a large wok or deep frying pan over medium-high heat. Add the mushrooms. Cook for 5 minutes, then add the onion. Cook for a further 2 minutes. Now add the ginger & garlic. Stir and cook for another 2 minutes, then set aside.

3

Whisk the eggs together in a small bowl. Wipe down the wok, then heat 1 tsp of vegetable oil. Pour the eggs into the hot oil. Using a rubber spatula, push the eggs into the centre of the wok, folding over itself until just cooked through. Remove from the heat, then slice into bite-sized pieces.

4

If needed, add a little more vegetable oil to the wok. Add the rice, peas, corn & cooked mushrooms. Stir to combine, then add the rice wine. Simmer for 30 seconds until rice wine is evaporated, then add the oyster sauce, soy sauce & sesame oil. Toss to coat, then add the spring onions & egg. Keep gently mixing until everything is heated through and all the rice is an even colour.

5

Garnish with more spring onions & fresh chilli.

Mushroom Fried Rice

Tags:

 Asian, Dinner, Rice

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