Ingredients:

• 4 cups – Cooked white Rice
• Beaten eggs- 2
• 3 tbsp – Sesame oil
• 6 tbsp -Vegetable oil
• 1 cup- Chopped Spring onions
• 2 tbsp – Chopped Garlic
• 2 tsp- Finely chopped fresh Ginger
• 2 – Dry thin Red Chillies
• 1 cup – Chopped Mushrooms
• 2 tbsp – Oriental chilli sauce or ‘sambal oelek’
• 1 tbsp – Oyster sauce (optional)
• 2 tbsp – Dark low-sodium soy sauce
• 1/2 tsp – Freshly ground pepper
• Salt to taste
• 1/2 cup – Chopped coriander or spring-onions for the garnishing.

Method:

1. Wash the mushroom pieces, add water and microwave for 2 mins.
2. Drain and set aside.
3. Heat sesame oil in a thick bottom non-stick wok and saute the beaten eggs with a pinch of salt.
4. Stir for 1 minute, cutting it into bits with a wooden spoon.
5. Remove from fire and let the eggs cool in a plate.
6. Now, heat some more oil and saute the spring onions until pink.
7. Add the garlic, ginger and chilli to it.
8. Now add the mushrooms and the remaining chopped vegetables and simmer for a few minutes.
9. Add the rice, eggs and sauces and mix well.
10. Add salt and pepper to taste.
11. Cook without a lid for 2-3 mins, while gently mixing all the ingredients.
12. Garnish with chopped cilantro/ spring-onion greens.

Recipe courtesy of Lil’ Chef