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
rice (I used medium-grain)
mixed mushrooms, quartered
spring onions, finely chopped (retain the green parts for garnish)
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.