Ingredients:
1/4 cup vegetable oil
4 eggs
1 small carrot peeled julien
1 small red onion,finely sliced
1 Tbsp finely diced ginger
100g (3 1/2 oz) mushrooms ( button cut to half)
2 tsp sea salt
4 cups Steamed Rice(See My Tip)
1 1/3 cups finely shredded Chinese Cabbage leaves
1 Cup fresh bean sprouts
2 Tbsp finely chopped coriander (cilantro) roots and stems
1 Tbsp light soya sauce
2/3 cup finely sliiced spring onions(scallions)
Method:
Heat little oil from the cup in a wok to scramble the eggs and keep aside.Heat remaining oil in hot wok and stir-fry onion,ginger,mushrooms,salt for1 minute.Add carrot,rice,cabbage,bean sprouts,coriander,soy sauce,and scrambled eggs(towards the end)and stir-fry for about 1 1/2 minutes.Lastly toss in spring inions and stir fry for 30 secs or until well combined and rice is heated through.Transfer rice to a bowl and serve immediatly.
My Tip : You can prepare nice fluffy steamed rice by boiling 4 cups water and adding one cup raw jasmin rice to the boiling water and lettting it cook openly for 8 minutes.
