Chinese-Style Fried Rice
Prep Time
Serves
Cooking Mode
¼ cup canola oil
1 lb mushrooms, sliced
3 green onions, thinly sliced, divided
4 cloves garlic, minced
2 cups leftover, cooked long grain white rice
¼ cup oyster sauce
¼ cup Compliments Soya Sauce
1 cup frozen peas
6 eggs
½ tsp Asian chili oil (optional)
¼ cup toasted sesame seeds (optional)
¼ cup canola oil
1 lb mushrooms, sliced
3 green onions, thinly sliced, divided
4 cloves garlic, minced
2 cups leftover, cooked long grain white rice
¼ cup oyster sauce
¼ cup Compliments Soya Sauce
1 cup frozen peas
6 eggs
½ tsp Asian chili oil (optional)
¼ cup toasted sesame seeds (optional)
Directions
1Heat oil in skillet set over high heat. Cook mushrooms 6 to 8 min. until starting to brown. Stir in half the green onions and all the garlic; cook 1 min. until fragrant. Stir in rice to coat with oil. Stir in oyster sauce, soy sauce and peas. In bowl, fork-beat the eggs. Make a well in centre of mixture in the skillet; pour in eggs, stir gently until soft curds are formed and egg is distributed through the fried rice. Stir in chili oil, if using. Cover and cook another 2 to 3 min. to heat through. Sprinkle with remaining green onions and sesame seeds, if using, to serve.
Tips
1
Leftover, cooled rice works best for fried rice. Do not use freshly cooked rice as it will make the recipe mushy.
2
For vegetarian and vegan options, substitute oyster sauce with vegetarian oyster sauce, hoisin sauce, black bean sauce or miso paste.
Disclaimer
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Personal Note
Personal Note
