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
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Ingredients
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1 cup
rice (I used medium-grain)
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350 grams
mixed mushrooms, quartered
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4
spring onions, finely chopped (retain the green parts for garnish)
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5
cloves of garlic, finely chopped
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1" tablespoons
piece of ginger, julienned
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1
green chilli, finely chopped
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1 1/2 tablespoons
light soy
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1 1/2 tablespoons
black bean paste
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1 1/2 tablespoons
vegetable oil
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1 teaspoon
sesame oil
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4
eggs (plus more for fried eggs on top)
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Freshly ground black pepper
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Salt, to taste
Directions
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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.
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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.
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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).
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Once the eggs are slightly cooked but still quite runny, combine the mushrooms and eggs together.
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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.
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