Saturday, 18 February 2012

Egg Fried Rice with Peas and Mushrooms

Easy, quick, and a good way to use up for left overs.

You will need (serves 2):

1 cup cooked rice (cold)
4 big mushrooms (cut into slices)
2 handfuls of peas (blanched in warm water)
2 eggs (beaten with a fork)
1 tbsp groundnut oil
1 tsp sesame oil
1 tsp vinegar
2 tsp soy sauce
1 tsp coriander powder
1 tsp ginger powder
salt and pepper

Heat the groundnut oil and sesame oil in a frying pan or wok and then add the mushrooms. Fry the mushrooms until they are nearly cooked (about 3 minutes), then add the rice and powders. Stir frequently, coating it with the oil. Then put in the beaten eggs, stirring to coat the rice. Add the soy sauce, vinegar and salt and pepper. I tend not to stick to measurements and just splash the ingredients in. Add a little more sesame oil if you're a fan.

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