Egg-fried rice

By Drum Digital
01 October 2012

Preparation time: 20 min

Cooking time: 10 min

Serves: 4

30 ml (2 T) oil

3 eggs, beaten

100 g mixed mushrooms, sliced

250 ml (1 c) rice, cooked

125 ml (½ c) chilli sauce

15 ml (1 T) rice wine vinegar

2 spring onions, chopped

salt and pepper to taste

  1. Heat a pan over high heat and add the oil. Tip in the eggs, stir to scramble, remove to a plate and set aside.
  2. Add more oil to the pan, then stir-fry mushrooms until softened. Add the rice and stir-fry for 2 minutes.
  3. Stir through the eggs and pour over the chilli sauce mixed with rice wine vinegar. Season and garnish with spring onion and salt and pepper.

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