Mushroom Fried Rice

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

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

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.

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.

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.

Garnish with more spring onions & fresh chilli.

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