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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


  • 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
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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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