Quick Egg and Veggie Fried Rice
MAKES 4 servings
Thinly slice 3 green onions; separate light and dark green parts. In wok or large nonstick skillet, heat 2 tbsp vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute. Add 1½ cups sliced stemmed shiitake mushrooms; 1 carrot, diced; 3 cloves garlic, minced; and 1 tbsp minced fresh ginger. Cook, stirring, until softened, about 3 minutes. Stir in 5 cups cold cooked rice and ½ cup frozen peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in centre; pour 4 eggs, beaten, into centre. Cook, stirring eggs occasionally, just until softly scrambled, about 2 minutes. Stir in rice mixture, 2 tbsp sodiumreduced soy sauce, 1 tbsp oyster sauce, 2 tsp sriracha or other Asian chili sauce and 1 tsp sesame oil. Cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.