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

Method

• Transfer the steamed rice to a baking sheet to cool to room temperature.
• Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.
• Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside.
• Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat.
• Add the egg and stir with a fork for about 30 seconds or until just cooked.
• Remove the egg from the wok and allow to cool.
• Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat.
• Add the carrots to the wok and stir fry for 2 minutes.
• Add the cooled rice and stir fry for 2 minutes or until heated through.
• Season with salt and pepper.Stir in the peas then the mushrooms and eggs.
• Stir in ¾ of the green onions.
• Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.
• Transfer the rice to a platter and sprinkle with the remaining green onions.