mearl223 On September - 28 - 2011

Mushroom Fried- rice

Got some left-over steamed rice? Turn it into a rich, flavorful & colorful fried rice! I’ve made this with mushrooms & egg, but you can use carrots, beans, peas and even boneless chicken or meat shreds.. Have fun with this quick one!

PrepTime 5mins – Serves 2 – CookTime 10mins




2 plates cooked white rice (leftovers will do)
2 beaten eggs
2-3 tbsp sesame oil
6 tbsp vegetable oil
1 cup chopped spring-onions
2 tbsp chopped garlic
2 tsp finely chopped fresh ginger
2 dry thin red chilies
1 cup chopped mushrooms
2 tbsp oriental chily sauce or ‘sambal oelek’
1 tbsp oyester sauce (optional)
2 tbsp dark low-sodium soy sauce
1/2 tsp freshly ground pepper
salt to taste
1/2 cup chopped coriander or spring-onion (greens only) to garnish

Cooking Instructions:

Wash mushroom pieces & heat with water for 2 mins in the microwave – drain & set aside. Heat the sesame oil in your thick-bottom non-stick wok. Cook the beaten eggs in it with a dash of salt, w/o stirring for 1 minute & then, cut into bits with a wooden spoon & stir-cook for 15 secs. Remove eggs aside to cool. In the same wok, add the oil & heat. Add the spring onions & cook for a few minutes. Add the garlic, ginger & chili & fry well. Add the mushrooms (and your other frozen or par-boiled chopped vegs) – simmer for a few minutes. Add the rice, eggs & sauces and toss well till well-coated. Add salt & pepper to taste & cook open for 2-3 minutes, tossing in between. Transfer onto a serving dish & garnish with chopped cilantro/ spring-onion greens.

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