2 plates cooked white rice (leftovers will do)
2 beaten eggs(optional)
2-3 tbsp sesame oil
6 tbsp vegetable oil
1 cup chopped spring-onions
2 tbsp chopped garlic
2 tsp finely chopped fresh ginger
2 dry thin red chilies
1 cup chopped mushrooms
2 tbsp oriental chily sauce or `sambal oelek`
1 tbsp oyester sauce (optional)
2 tbsp dark low-sodium soy sauce
1/2 tsp freshly ground pepper
Salt to taste
1/2 cup chopped coriander or spring-onion (greens only) to garnish
Wash mushroom pieces and heat with water for 2 mins in the microwave – drain & set aside.
Heat sesame oil in your thick-bottom non-stick wok.
Cook the beaten eggs in it with a dash of salt, without stirring for 1 minute and then, cut into bits with a wooden spoon and stir-cook for 15 secs.
Remove eggs aside to cool.
In the same wok, add the oil & heat.
Add the spring onions and cook for a few minutes.
Add the garlic, ginger and chili and fry well. Add the mushrooms (and your other frozen or par-boiled chopped vegs) – simmer for a few minutes.
Add the rice, eggs and sauces and toss well till well-coated.
Add salt and pepper to taste and cook open for 2-3 minutes, tossing in between.
Transfer onto a serving dish and garnish with chopped cilantro/spring-onion greens.