VEGETABLE FRIED RICE (for four)
1/3 cup vegetable oil
4 free-range eggs, lightly beaten
1 small carrot, peeled
1 small red onion, finely sliced
1 tablespoon finely diced ginger
3-1/2 ounces fresh shiitake mushrooms, stems discarded and caps finely sliced
2 teaspoons sea salt
4 cups cold cooked rice
1-1/3 cups finely shredded Chinese cabbage leaves
1 cup fresh bean sprouts
2 tablespoons finely chopped coriander (cilantro) roots and stems
1 tablespoon light soy sauce
2/3 cup finely sliced spring onions (scallions)
- Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook at the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on paper towels. Set aside.
- Using a vegetable peeler, finely slice carrot lengthwise into ribbons, then into a fine julienne.
- Heat remaining oil in hot wok and stir-fry onion, ginger, mushrooms and salt for 1 minute. Add carrot, rice, cabbage, bean sprouts, coriander, soy sauce and reserved omelette and stir-fry for about 1-1/2 minutes. Use a spatula to break up the egg into smaller pieces while cooking. Lastly, toss in spring onions and stir-fry 30 seconds or until well combined and rice is heated through.
- Transfer to a bowl and serve immediately.
from Kylie Kwong, Simple Chinese Cooking