Fried rice with egg, mushrooms and green peas

Name: Fried rice with egg, mushrooms and green peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 2 cups cooked long grain rice; 6 tablespoons/90 ml vegetable oil; 8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped; 2 large eggs, beaten to blend; 4 small carrots (about 4 ounces/115 g total), peeled and finely diced; Salt and freshly ground black pepper; 3/4 cup/100 g frozen petite green peas; 3/4 cup/70 g thinly sliced green onions; 1/3 cup/85 ml reduced-sodium soy sauce; 1 teaspoon/5 ml toasted sesame oil

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Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

Transfer the steamed rice to a baking sheet to cool to room temperature.
Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.
Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside.
Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat.
Add the egg and stir with a fork for about 30 seconds or until just cooked.
Remove the egg from the wok and allow to cool.
Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat.
Add the carrots to the wok and stir fry for 2 minutes. Add the cooled rice and stir fry for 2 minutes or until heated through.
Season with salt and pepper.Stir in the peas then the mushrooms and eggs.
Stir in ¾ of the green onions. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.
Transfer the rice to a platter and sprinkle with the remaining green onions.