Vegetarian Chinese Egg Fried Rice

Vegetarian Chinese Egg Fried Rice

Happy Meatless Monday everyone! Can you believe that it is time for another Meatless Monday? I do hope you had a lovely weekend. If it involved a lot of feasting, do not fret, have more vegetables and fruits today to bring some balance back into your body.

I have some leftover rice so once again it is time for fried rice. I am sure I have mentioned that I am not a fan of washing the rice cooker so I always cook up a big batch of rice to save on washing up. I know that the leftovers can be quickly microwaved when needed (just add some water to keep it fluffy and soft) or turn it into a favourite dish – fried rice!

This time it is a vegetarian egg fried rice, an excellent way of using up any leftover vegetables. In this version, I use chestnut mushrooms, sugar snap peas and baby corn. The sugar snap peas and baby corn add a lovely crisp texture to the fried rice – much better than any frozen vegetables. If you need to use up any leftover rice – give this a go, you will have a meal on the table in less than 30 minutes.

My measurements for the sugar snap peas and baby corn are approximate – I do apologise but that’s the beauty about fried rice, add and subtract as you please. If you don’t want to go vegetarian, I find that adding smoked chicken breast strips in bring out a wonderful flavour to this simple fried rice.

Recipe for Vegetarian Chinese Egg Fried Rice

Prep Time: 10 minutes / Cooking Time 15 minutes / Serves 2

Ingredients

1.5 cups of cooked leftover white rice

3 Eggs

A handful of Sugar Snap Peas (cut into 1cm pieces)

A handful of Baby Corn (cut into 1cm pieces)

60gm Chestnut Mushrooms (sliced)

2 Cloves Garlic (diced)

1 Stalk Scallions (chopped finely)

1Tbsp Light Soy Sauce

1 tsp Salt

Dash of White Pepper

3 Tbsp Oil

Method

1. Prepare the vegetables. In a wok, put 1 Tbsp of the oil and heat on high heat, add in the Sugar Snap Peas and Baby Corn and sauté for 2-3 minutes. Once cooked and slightly softened, remove from heat and set aside.

2. In the same wok, add another 1 Tbsp of the oil and scramble the eggs. Remove and set aside.

3. Add the remaining oil into the wok, once hot, add in the garlic and quickly sauté, before it gets brown, add in the chestnut mushrooms and keep sautéing.

4. After a minute or 2, when the mushrooms have cooked, add in the leftover cooked white rice. Fry quickly breaking up and lumps of rice as you go, add in the seasoning. Then, add in the cooked sugar snap peas and scrambled eggs. Continue to fry until the rice and ingredients are evenly combined. Taste and season again if required. Switch off the heat and stir the chopped scallions through. Remove from wok and serve.