About the Recipe
Ingredients
200 g (7 oz) cooked rice
150 g (5.5 oz) oyster mushrooms, bite-sized pieces
1 carrot, finely diced
1 onion, finely diced
15 g ginger, finely chopped
5–6 garlic cloves, finely chopped
50 g (2 oz) frozen peas
25 g (1 oz) soy sprouts
10 g (0.33 oz) fresh spinach
2 scallions, sliced (greens and whites separated)
1 tbsp soy sauce
2 tbsp mirin
0.5 tsp brown sugar
Salt and pepper to taste
Vegetable oil for frying
Sesame oil for serving
Preparation
1. Prep the Ingredients
Finely dice carrot and onion, chop ginger and garlic, and cut oyster mushrooms into bite-sized pieces. Slice scallions, keeping the greens and whites separate.
2. Make the Fried Rice
Heat vegetable oil in a large frying pan over medium heat.
Fry garlic and ginger for 2 minutes until fragrant.
Add cooked rice, tossing to coat the grains with oil. Sprinkle brown sugar on top and stir-fry for 5 minutes.
Add soy sauce and mirin, and continue frying for another 10 minutes until the rice is lightly crispy.
3. Cook the Vegetables
In a separate pan, heat more vegetable oil.
Fry onions for 2–3 minutes until translucent. Add carrots, oyster mushrooms, and soy sprouts. Cook for 8 minutes.
Toss in frozen peas, spinach, and one-third of the scallion greens. Cook for 5 more minutes, seasoning with salt and pepper.
4. Combine and Serve
Plate the fried rice and top with the sautéed vegetables.
Garnish with the remaining scallion greens and a drizzle of sesame oil.