Recipe: Special vegetarian fried rice

Last updated 05:00 12/02/2013

Relevant offers

Food & Wine

Recipe: Sam Mannering's flatbreads with artichoke, new potato, gouda and lemon Recipe: Brown butter, date and ginger muffins Sweden's St Erik's Brewery creates exclusive, expensive chips Restaurant's vegan brisket riles Texas barbecue traditionalists Something's brewing for thousands of beer-starved drinkers 'Treasured delicacy' makes Westport Whitebait Festival a success Marlborough wine company Spy Valley Wines asks for help naming its new vineyard The cute food trend taking over Hong Kong Can't be bothered making dinner? The rise of convenience foods Good Grazing snack box delivery business is 'My Food Bag of snacks'

6 shiitake mushrooms
3 tbsp vegetable oil
3 eggs, beaten
2 garlic cloves, finely grated
2cm knob ginger, finely grated
1 red chilli, finely sliced
100g bean shoots, rinsed
550g cooked rice (from 250g raw)
2 tbsp green (spring) onions, chopped
3 tbsp soy sauce or tamari
Sea salt and pepper
1 tsp sugar
200g snow peas, trimmed
1 tbsp sesame oil
100g salted cashews


Main ingredient Rice
Type of dish Asian
Course Main course
Cooking time <30 min
Serves/makes 4
Special options Vegetarian

1. Soak mushrooms in hotwater for one hour, then strain. Discard stems and chop finely.

2. To cook omelet, heat one tablespoon of oil in the wok, add eggs, swirling the panwell, and allow to cook until set. Remove, roll tightly and cut across into short strips.

3. Heat remaining oil in a wok or frying pan. Add garlic, ginger, chilli, mushrooms and bean shoots and sprinkle in the rice, breaking up any clumps.

4. Toss well over high heat. Add omelet, green onions, soy sauce, salt, pepper and sugar, tossing well until hot.

5. Cook snow peas in simmering salted water for one minute, then drain and toss in sesame oil. Scatter snowpeas over fried rice and top with cashews.

Ad Feedback

- Sydney Morning Herald

Special offers

Featured Promotions

Sponsored Content