Special vegetarian fried rice
Cook the rice ahead of time, allow it to cool, then spread out on a tray lined with plastic film. Refrigerate overnight if you have time - the drier the rice, the better the fried rice.
Jill Dupleix's special vegetarian fried rice. Eat in, or take-away. Photo: Marina Oliphant
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6 shiitake mushrooms
3 tbsp vegetable oil
3 eggs, beaten
2 garlic cloves, finely grated
2cm knob ginger, finely grated
1 red chilli, finely sliced
100g bean shoots, rinsed
550g cooked rice (from 250g raw)
2 tbsp green (spring) onions,chopped
3 tbsp soy sauce or tamari
Sea salt and pepper
1 tsp sugar
200g snow peas, trimmed
1 tbsp sesame oil
100g salted cashews
Soak mushrooms in hotwater for one hour, then strain. Discard stems and chop finely.
To cook omelet, heat one tablespoon of oil in the wok, add eggs, swirling the panwell, and allow to cook until set. Remove, roll tightly and cut across into short strips. Heat remaining oil in a wok or frying pan.
Add garlic, ginger, chilli, mushrooms and bean shoots and sprinkle in the rice, breaking up any clumps. Tosswell over high heat. Add omelet, green onions, soy sauce, salt, pepper and sugar, tossing well until hot.
Cook snow peas in simmering salted water for one minute, then drain and toss in sesame oil. Scatter snowpeas over fried rice and top with cashews.