Mushroom fried rice


You'll need

60 ml (¼ cup) peanut oil 2 eggs, lightly whisked 50 gm shiitake mushrooms, finely chopped 3 spears asparagus, thinly sliced 1½ cups steamed jasmine rice (see note) 2½ cups steamed long-grain rice (see note) 2 tsp light soy sauce 2 green onions, thinly sliced To serve: sesame oil

Method

  • 01
  • Heat 1 tbsp oil in a wok over high heat, add egg and cook, stirring constantly, for 1 minute or until just cooked, transfer to a plate and set aside. Wash wok under hot water and dry.
  • 02
  • Heat remaining oil in wok over medium-high heat, add mushroom and stir-fry for 1 minute. Increase heat to high, add asparagus and stir-fry for 30 seconds, then add rice and egg and stir-fry for 2 minutes, add soy, toss to combine and season to taste with sea salt. Stir through onion, add a few drops of sesame oil and serve.

Note Jasmine and long-grain rice can be cooked together. Recipe shown above with stir-fried chicken and ginger.


At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool