The vegetables in this recipe are chosen for their colour, texture and flavour. I love to use a lot of eggs in my fried rice – they look good, taste good and fill you up. If you are vegan, simply omit the eggs and ramp up the vegetable component. Chinese dried mushrooms also work well with their intensity of flavour.
⅓ cup vegetable oil
4 free-range eggs, lightly beaten
1 small red onion, finely sliced
1 tbsp finely diced ginger
100g fresh shiitake mushrooms, stems discarded and caps finely sliced
2 tsp salt flakes
1 small carrot, julienned
4 cups steamed jasmine rice
1 cup beansprouts
1⅓ cups finely shredded Chinese white cabbage leaves
2 tbsp finely chopped coriander roots and stems (reserve leaves for garnish)
1 tbsp light soy sauce or tamari* (check this is gluten-free, if required)
⅔ cup finely sliced spring onions
2 tbsp toasted sesame seeds
2 large green chillies, finely sliced
3 tbsp light soy sauce or tamari (extra)
1. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and swirl them around to form a thin omelette. Cook for 1 to 2 minutes or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.
2. Heat remaining oil in hot wok and stir-fry onion, ginger, mushrooms and salt for 1 minute. Add carrot, rice, beansprouts, cabbage, coriander, soy sauce and reserved omelette and stir-fry for about 1½ minutes. Use a spatula to break the egg up into smaller pieces while cooking. Lastly, toss in spring onions and sesame seeds and stir-fry for 30 seconds or until well combined and rice is heated through.
3. Transfer rice to a bowl, garnish with coriander leaves and serve immediately, with green chillies in extra soy sauce on the side.