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Author Notes: This fried rice is healthy, and makes for a quick week night dinner; you could make it more substantial by throwing in more vegetables into the pot – baby corn, peppers, carrots, and beans work very well here. If you’re looking for a variation to your regular rice dish, this is a pretty good way of upping the ante. —Kirthana | Theblurrylime
- 1 cup rice (I used medium-grain)
- 350 grams mixed mushrooms, quartered
- 4 spring onions, finely chopped (retain the green parts for garnish)
- 5 cloves of garlic, finely chopped
- 1" tablespoons piece of ginger, julienned
- 1 green chilli, finely chopped
- 1 1/2 tablespoons light soy
- 1 1/2 tablespoons black bean paste
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 4 eggs (plus more for fried eggs on top)
- Freshly ground black pepper
- Salt, to taste
- Cook the rice according to packet instructions; lay out the cooked rice on a flat tray, spread it out gently in an even layer and let it cool to room temperature.
- Heat the vegetable oil in a large wok and add the spring onions (the white part), ginger, garlic and chilli. Sauté for a few minutes, before adding the soy, black bean paste, salt, and pepper. Once the sauce starts to lightly bubble at the edges, toss in the mushrooms and cook on a high flame until just wilted and the water from the mushrooms starts to slightly reduce, about 2 minutes.
- Move the mushrooms to one side of the wok, and crack the eggs on the other side; add the sesame oil to the eggs, season with salt and pepper, and scramble lightly with a spatula until still slightly runny (you could alternatively omit this step and scramble the eggs in another pan using sesame oil).
- Once the eggs are slightly cooked but still quite runny, combine the mushrooms and eggs together.
- Tip the cooled rice into the wok in 2 or 3 batches and toss everything together until well combined. Leave on the heat for 2 minutes undisturbed until it gets slightly crispy at the bottom, about 2 minutes. Stir again, breaking up any new clumps that will have formed. Check and adjust seasoning. Transfer into bowls, and top with a fried egg and the green parts of the spring onion and serve immediately.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner