Ingredients
The following ingredients have 4 Servings
- ⅓ cup vegetable oil
- 4 free-range eggs, lightly beaten
- 1 small red onion, finely sliced
- 1 tbsp finely diced ginger
- 100g fresh shiitake mushrooms, stems discarded and caps finely sliced
- 2 tsp salt flakes
- 1 small carrot, julienned
- 4 cups steamed jasmine rice
- 1 cup beansprouts
- 1⅓ cups finely shredded Chinese white cabbage leaves
- 2 tbsp finely chopped coriander roots and stems (reserve leaves for garnish)
- 1 tbsp light soy sauce or tamari* (check this is gluten-free, if required)
- ⅔ cup finely sliced spring onions
- 2 tbsp toasted sesame seeds
- 2 large green chillies, finely sliced
- 3 tbsp light soy sauce or tamari (extra)
Instruction
- <p>1. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and swirl them around to form a thin omelette. Cook for 1 to 2 minutes or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.</p> <p>2. Heat remaining oil in hot wok and stir-fry onion, ginger, mushrooms and salt for 1 minute. Add carrot, rice, beansprouts, cabbage, coriander, soy sauce and reserved omelette and stir-fry for about 1½ minutes. Use a spatula to break the egg up into smaller pieces while cooking. Lastly, toss in spring onions and sesame seeds and stir-fry for 30 seconds or until well combined and rice is heated through.</p> <p>3. Transfer rice to a bowl, garnish with coriander leaves and serve immediately, with green chillies in extra soy sauce on the side.</p> <p>If you like this recipe, try Kylie's <a href="https://www.goodfood.com.au/recipes/everyday-fried-rice-recipe-20170306-gurmdp">everyday fried rice</a>.</p>
