Egg Fried Rice

Name: Egg Fried Rice
Ingredients: 3 ounces long-grain rice white; 1 tablespoon peanut oil; 3 eggs beaten lightly; 2 cloves garlic minced; 1 inch fresh ginger grated; 1 red chili fresh long, thinly sliced; 1 red pepper cut into 1/3 inch pieces; 4 ounces baby corn cut into 1/3 inch pieces; 3 1/2 ounces green beans trimmed, cut into 1/3 inch pieces; 3 1/2 ounces fresh shiitake mushrooms thinly sliced; 1/4 cup light soy sauce; 2 tablespoons rice vinegar; 1 1/2 ounces bean sprouts trimmed; 4 green onions thinly sliced

14 ingredients

4 steps

Ingredients

3 ounces long-grain rice white
1 tablespoon peanut oil
3 eggs beaten lightly
2 cloves garlic minced
1 inch fresh ginger grated
1 red chili fresh long, thinly sliced
1 red pepper cut into 1/3 inch pieces
4 ounces baby corn cut into 1/3 inch pieces
3 1/2 ounces green beans trimmed, cut into 1/3 inch pieces
3 1/2 ounces fresh shiitake mushrooms thinly sliced
1/4 cup light soy sauce
2 tablespoons rice vinegar
1 1/2 ounces bean sprouts trimmed
4 green onions thinly sliced

Directions

1

Place rice in a medium saucepan. Cover with 1/2 cup water and bring to a boil. Reduce heat and simmer, covered, for 15 mins, or until water is absorbed and rice is tender. Let cool.
2

Heat 1/2 tbsp oil in wok. Add 1/2 of the eggs and tilt wok to coat. Cook until omelette is set. Remove from pan and roll up tightly. Repeat with remaining eggs. Slice omelettes thinly.
3

Add remaining oil to wok. Stir-fry garlic, ginger and chili until fragrant. Add vegetables and stir-fry until tender. Add rice, soy sauce, vinegar and bean sprouts. Stir-fry until hot. Season. Add 2 green onions and toss to combine.
4

Serve rice topped with remaining green onions and sliced omelettes.