Recipe: Special vegetarian fried rice

JILL DUPLEIX
Last updated 05:00 12/02/2013

Relevant offers

Food & Wine

Recipe: Jordan Rondel's spiced Christmas cake Kiwi chef Peter Gordon: 'We need to look after ourselves' 12 rules of Christmas: Tips and lessons from food and wine experts Chicken connoisseur on the hunt for the best fried chicken Recipe: Donna Hay's cheat's ricotta gnocchi Recipe: Amber Rose's aubergines roasted with sumac and cherry tomatoes Which is the best cranberry jelly for Christmas? Recipe: Red velvet hot chocolate Alice Galletly on weird beer trends, holiday brews Gibbston Valley Concert liquor licence approved

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

NEED TO KNOW

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