Vegetable fried rice

Up: 🍳Home cooking

Ingredients

• 150 g (6 oz) jasmine rice
• 3 eggs
• 3 spring onions
• handful of frozen peas
• 1 carrot
• 1/2 red pepper (optional, not recommended if too watery)
• 2 mushrooms
• handful of roasted cashews
• 1 clove of garlic
• 1 piece of ginger
• chilli flakes
• soy sauce
• groundnut oil
• sesame oil to drizzle

Method

1. Make Boiled rice and preferably refrigerate overnight.
2. Prepare all the vegetables in advance, removing skins from garlic and ginger, grating or cutting the carrot into thin 5-sided slices, chopping the spring onions, pepper and mushrooms.
3. Make a three-egg omelette in groundnut oil and keep aside, chopped into small pieces.
4. Increase heat to your wok.
5. Fry spring onions in groundnut oil and cook, adding chilli flakes.
6. Grate garlic and ginger into wok and cook.
7. Add frozen peas and carrot and cook.
8. Add pepper and cook.
9. Add mushrooms and cook.
10. Add soy sauce and sizzle for a few seconds.
11. Add cold pre-cooked rice and cook, coating grains carefully with oil.
12. Add egg back in, and cashew nuts.
13. At the last moment, drizzle a little sesame oil and flip everything a few times before serving.