Fried Rice with Egg, Mushrooms and Green Peas

Cooking Ingredients:

2 cups cooked long grain rice

6 tablespoons/90 ml vegetable oil

8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped

2 large eggs, beaten to blend

4 small carrots (about 4 ounces/115 g total), peeled and finely diced

Salt and freshly ground black pepper

3/4 cup/100 g frozen petite green peas

3/4 cup/70 g thinly sliced green onions

1/3 cup/85 ml reduced-sodium soy sauce

1 teaspoon/5 ml toasted sesame oil

Cooking Procedures:

1. Transfer the steamed rice to a baking sheet to cool to room temperature.

2. Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.

3. Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside.

4. Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat.

5. Add the egg and stir with a fork for about 30 seconds or until just cooked.

6. Remove the egg from the wok and allow to cool.

7. Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat.

8. Add the carrots to the wok and stir fry for 2 minutes.

 9. Add the cooled rice and stir fry for 2 minutes or until heated through.

10. Season with salt and pepper.Stir in the peas then the mushrooms and eggs.

11. Stir in ¾ of the green onions.

12. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.

13. Transfer the rice to a platter and sprinkle with the remaining green onions.