Stir Fried Rice with Egg, Mushrooms and Green Peas

Serves 4

Ingredients:

2 3/4 cups/625 ml water
1 1/2 cups/300 g uncooked long grain white rice, rinsed, drained
1/4 teaspoon/1.5 g salt
6 tablespoons/90 ml vegetable oil
8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped
2 large eggs, beaten to blend
4 small carrots (about 4 ounces/115 g total), peeled and finely diced
Salt and freshly ground black pepper
3/4 cup/100 g frozen petite green peas
3/4 cup/70 g thinly sliced green onions
1/3 cup/85 ml reduced-sodium soy sauce
1 teaspoon/5 ml toasted sesame oil

Method:

Combine the water, rice, and 1/4 teaspoon/1.5 g of salt in a rice cooker and cook according to the manufacturer's instructions.  Transfer the steamed rice to a baking sheet to cool to room temperature. Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.

Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside. Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat. Add the egg and stir with a fork for about 30 seconds or until just cooked.

Remove the egg from the wok and allow to cool. Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat. Add the carrots to the wok and stir fry for 2 minutes.  Add the cooled rice and stir fry for 2 minutes or until heated through.

Season with salt and pepper. Stir in the peas then the mushrooms and eggs.  Stir in ¾ of the green onions. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.

Transfer the rice to a platter and sprinkle with the remaining green onions. Serve as an accompaniment to the Orange Chicken with Carrots and Celery.