- 3 tablespoons peanut or olive oil
- 3 eggs, lightly whisked
- 2 garlic cloves, minced
- 1 small brown onion, finely diced
- 1/2 cup diced carrot
- 1/2 cup green peas
- ½ cup shiitake mushroom, finely chopped
- 4 cups cooked Basmati or jasmine rice
- 1/2 teaspoon sea salt flakes
- 1/2 teaspoon raw sugar
- ¼ teaspoon white pepper
- 1 tablespoon light soy sauce
- 4 spring onions, thinly sliced
- 1 cup, shredded lettuce
- Heat a tablespoon of oil on high in a large wok. Swirl the oil carefully in the wok to coat the surface. Add the egg, swirl it to coat the sides of the wok and lift the wok off the heat while scrambling and stirring rapidly. Remove egg when it is barely set and still wobbly and runny. Transfer to a small bowl and set aside.
- Return wok to the hob. Heat the remaining oil on medium-high in the wok. Add garlic and onion. Sauté for a few seconds until the onion starts to caramelize. Reduce heat to medium and cook for a minute or two until onion has softened.
- Increase heat to high. Add carrot, peas and mushroom. Sauté for a minute until veggies are glazed. Add half the spring onion and stir-fry for a few more seconds.
- Add cooked rice, cooked egg, salt, sugar, pepper and soy sauce. Mix well and stir-fry for a minute, tossing constantly.
- Add the remaining spring onion and lettuce. Mix well, toss constantly and stir-fry on high for a minute until everything is combined well and heated through.
- Remove from heat and serve hot.
Make It Vegan – Skip the egg
Make It Gluten-Free – This recipe is gluten-free, just ensure that the soy sauce you are using is free of gluten.
Rice – I like to use Basmati rice as I grew up using and cooking Basmati rice especially in Indo-Chinese recipes. Traditionally, you will want to use medium to long grain rice like jasmine. I cook my rice in a rice cooker to save time. I can put it on and forget about it. I also like to turn the rice cooker off and let the rice cool completely for a few hours before I use it to make fried rice. You can also cook the rice on a hob. After washing, rinsing and draining the rice several times, place rice in a heavy-bottomed saucepan with water and bring to a boil on medium-high heat. Then reduce heat to low, cover and simmer for 11-12 minutes. Turn heat off and allow to rest (covered) for 10 minutes. mix lightly with a wooden spoon to separate the grains a bit. Cover and refrigerate. [Use 1 1/2 cups water for 1 cup of Basmati Rice. Use 1 1/4 cups water for 1 cup of Jasmine Rice]
Vegetables – Make sure you are dicing vegetables really fine. Fresh or frozen veggies are fine. No need to thaw if using frozen. I use green peas, carrot and shiitake mushrooms.
Prawns – If using prawns, make sure they are peeled and raw. Add them along with the veggies. I would use 3/4 cups of raw peeled prawns for this recipe.
Salt – I use sea salt flakes in all my cooking. It is different to table salt. It is coarse and has large crystal flakes. When I use 1 teaspoon of the sea salt flakes, I am essentially using less salt than a crushed table salt variety.