Vegetarian version of the Chinese Fried Rice
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: Serves 2 as a main course
INGREDIENTS
Sliced fresh button mushrooms, 1 packet
300gms of mixed vegetables (finely cubed corn, peas and carrots)
3 eggs beaten (use 3 egg whites and only 1 yolk for healthier version)
Cooked rice (from 1/2 cup of uncooked basmati rice or any other white rice), left overnight in the fridge
1/3 ginger, finely chopped
1 medium onion, diced
Pepper
Salt
Soya sauce
Cooking oil
Belachan or other chilli sauce to taste (if desired - optional)
Spring onions to taste (if desired - optional)
DIRECTIONS
1. Boil water in a pot. Throw the mixed vegetables in once the water boils. Once cooked, drain the water and leave aside.
2. Heat up the oil in the frying pan. Use around 2-3 tablespoons of oil at least. Fry the onions until translucent. Add some ginger and saute for a while. Add the beaten eggs mixture. Break up the eggs mixture and add a pinch of salt and pepper.
3. Add the mushrooms and stir fry until cooked. Sprinkle some water if you do not have enough oil and do not want to use too much oil. Next add the cooked mixed vegetables. Mix well. Add more salt and pepper to taste. If you have soya sauce, add in a little as well.
4. Mix the separated rice (before adding into the wok you should break up the clumps so the rice grains are nicely separated) into the mixture of vegetables and mushrooms. Keep on low heat and mix well. Add more salt, pepper and chilli sauce (or belachan) to taste if desired. Otherwise you can switch off the fire once the rice is well mixed and not too moist.
5. You can garnish with spring onions if you wish.
2. Heat up the oil in the frying pan. Use around 2-3 tablespoons of oil at least. Fry the onions until translucent. Add some ginger and saute for a while. Add the beaten eggs mixture. Break up the eggs mixture and add a pinch of salt and pepper.
3. Add the mushrooms and stir fry until cooked. Sprinkle some water if you do not have enough oil and do not want to use too much oil. Next add the cooked mixed vegetables. Mix well. Add more salt and pepper to taste. If you have soya sauce, add in a little as well.
4. Mix the separated rice (before adding into the wok you should break up the clumps so the rice grains are nicely separated) into the mixture of vegetables and mushrooms. Keep on low heat and mix well. Add more salt, pepper and chilli sauce (or belachan) to taste if desired. Otherwise you can switch off the fire once the rice is well mixed and not too moist.
5. You can garnish with spring onions if you wish.
TIPS
Note: Onions help to give this vegetarian version a very good flavour. Add more onions if that's your thing. Just make sure it's finely diced!
Instead of mixing the belachan or chilli sauce, just have the belachan or chilli sauce served on the side.
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