Cantonese Vegetable Fried Rice

Beef
$10.00
$10.00
Cantonese Vegetable Fried Rice
Protein

Cantonese Vegetable Fried Rice

Prep 10 mins
Cook 8 mins
Serving 1 Person

Ingredients

  • The Grains: 1.5 cups Cooked Jasmine Rice (cold and separated).

  • The Egg Base: 2 Large Eggs, beaten with 1/2 tsp salt and 1 tbsp water.

  • The Veg: 1/4 cup Frozen corn and peas, 1/2 small carrot (finely diced), 1 spring onion (sliced).

  • The Protein: 100g King Oyster Mushrooms (finely diced).

  • Rice Seasoning Pouch: 1/2 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1/4 tsp salt, 1/4 tsp sugar

  • Pantry Staple: 2 tbsp Cooking oil.

Method

  1. Sauté Mushrooms: Heat 1 tbsp of oil in a pan or wok over high heat. Stir-fry the diced mushrooms and carrots until the mushrooms are golden and the carrots are tender. Remove from the pan and set aside.

  2. The Scramble: Add the remaining oil to the pan. Pour in the Egg Base. When the egg is halfway set but still bubbly and wet, add the cold rice directly on top.

  3. The Fry: Using high heat, toss the rice and eggs vigorously. Use the back of your spatula to break up any clumps, ensuring the egg coats the grains as they toast.

  4. Incorporate Veg: Add the frozen corn and peas, then return the cooked mushrooms and carrots to the pan. Continue to fry for 2 minutes, allowing the rice to get slightly crispy.

  5. Season & Finish: Pour the Rice Seasoning Pouch over the rice. Toss for 1 minute until the rice is evenly colored. Stir in the green spring onions at the very last second and serve hot.

 

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Plan Summary

Dishes: 2 Dishes

Per Dish: $0.00

Total: $0.00