Special vegetarian fried rice

Jill Dupleix
Special vegetarian fried rice.
Special vegetarian fried rice. Photo: Marina Oliphant

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.


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 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 hot water 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 pan well, 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. Toss well 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.