Mushroom Fried Rice with Egg and Peas

Step 1

Prepare all the vegetables and herbs before cooking begins: slice or chop the mushrooms, mince the ginger & garlic and finely slice the spring onions & chives

Step 2

Put 1 tablespoon oil into a wok or frying pan and cook the mushrooms over a medium-high heat for 2 minutes, stirring almost continuously. Add the minced garlic and ginger and fry for 1 more minute. When the mushrooms are cooked through take them out of the pan and keep them warm

Step 3

Add the rest of the oil to the pan. Crack the egg into a small bowl and break up the yolk with a fork, then tip into the pan and stir, using a silicon spatula, until it begins to scramble and set slightly

Step 4

Crumble the pre-cooked rice into the pan, add the peas and stir/ toss until everything is cooked through (around 3 minutes). It is important to keep the ingredients on the move to ensure everything cooks evenly and does not stick to the pan

Step 5

Sprinkle the pepper over the pan then add the mushrooms (drained from any cooking liquid), ⅔ of the spring onion and ½ of the chives into the pan along with the rice vinegar and soy sauce. Give everything a good stir and cook for 1 minute

Step 6

Serve the rice straight away with the remaining onion and chives in small bowls plus a bottle of soy sauce alongside for diners to help themselves to