- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1/4 cup
- canola oil
- 60 mL
- 1 lb
- mushrooms, sliced
- 500 g
- 3
- green onions, thinly sliced, divided
- 4
- cloves garlic, minced
- 2 cups
- leftover, cooked long grain white rice
- 500 mL
- 1/4 cup
- oyster sauce
- 60 mL
- 1/4 cup
- Compliments Soya Sauce
- 60 mL
- 1 cup
- frozen peas
- 250 mL
- 6
- eggs
- ½ tsp
- Asian chili oil (optional)
- 2 mL
- 1/4 cup
- toasted sesame seeds (optional)
- 60 mL
Method
Step 1
Heat oil in skillet set over high heat. Cook mushrooms 6 to 8 min. until starting to brown. Stir in half the green onions and all the garlic; cook 1 min. until fragrant. Stir in rice to coat with oil. Stir in oyster sauce, soy sauce and peas. In bowl, fork-beat the eggs. Make a well in centre of mixture in the skillet; pour in eggs, stir gently until soft curds are formed and egg is distributed through the fried rice. Stir in chili oil, if using. Cover and cook another 2 to 3 min. to heat through. Sprinkle with remaining green onions and sesame seeds, if using, to serve.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 420
- Fat:
- 22 g
- Saturated Fat:
- 3 g
- Carbs:
- 38 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 280 mg
- Protein:
- 19 g
- Sodium:
- 1160 mg
