Egg Stir Fried Rice
Ingredients
For the rice
2 cups Cooked White Basmati Rice (leftover and cold is better)
1 cup Shiitake Mushrooms
1/4 Onion diced
3 cups Vegetables of your choice: we used Chinese Cabbage, Broccoli, Bok Choy, Green Peas
Optional: 1/4 cup Kimchi
2 tbsp Coconut Aminos
1 tbsp Toasted Sesame Oil
Cooking Oil (Olive, Sunflower, Peanut)
For the omelette
2 Eggs
1 tsp Tamari
1 tsp Mirin
Instructions
- Rehydrate shiitake mushrooms in hot water. Heat a wok over medium-high heat.
- Add oil and saute onion until caramelised. Add in the vegetables and cook from slowest to fastest.
- Add the shiitake mushrooms in with slowest cooking vegetables together with a little of the liquid used to rehydrate them. Towards the end of cooking add in the coconut aminos. Once the vegetables are cooked add in the rice and stir through.
- Add in optional kimchi and stir through. Drizzle over sesame oil and set aside.
To cook the omelette:
- Whisk together ingredients and heat and oil a flat square or circular pan.
- Add the mixture into the pan and spread to cover the whole pan. As it cooks, use a spatula to roll the omelette over itself progressively.
- Cut the omelette into slices and serve with the fried rice.
