Egg Fried Rice

Name: Egg Fried Rice
Ingredients: 3 oz white long-grain rice; 1 tbsp peanut oil; 3 None eggs, beaten lightly; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 1 None fresh long red chili, thinly sliced; 1 None red pepper, cut into 1/3 inch pieces; 4 oz baby corn, cut into 1/3 inch pieces; 3.5 oz green beans, trimmed, cut into 1/3 inch pieces; 3.5 oz fresh shiitake mushrooms, thinly sliced; 1/4 cup light soy sauce; 2 tbsp rice vinegar; 1.5 oz bean sprouts, trimmed; 4 None green onions, thinly sliced

14 ingredients

4 steps

Ingredients

3 oz white long-grain rice
1 tbsp peanut oil
3 None eggs, beaten lightly
2 cloves garlic, minced
1 inch fresh ginger, grated
1 None fresh long red chili, thinly sliced
1 None red pepper, cut into 1/3 inch pieces
4 oz baby corn, cut into 1/3 inch pieces
3.5 oz green beans, trimmed, cut into 1/3 inch pieces
3.5 oz fresh shiitake mushrooms, thinly sliced
1/4 cup light soy sauce
2 tbsp rice vinegar
1.5 oz bean sprouts, trimmed
4 None 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.