Ingredients

  • 2 tbsp vegetable oil
  • 3 large eggs, beaten
  • 8 shiitake mushrooms, sliced
  • 100 g frozen peas, no need to defrost
  • 500 g ready-cooked pure basmati rice
  • 4 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 1 pinch ground white pepper

Method

  1. 1

    Heat a wok over a high heat and add half the oil. Tip in the eggs, stir to scramble, then remove to a plate and set aside.

  2. 2

    Add the rest of the oil and the mushrooms to the wok and stir-fry until softened. Tip in the peas and stir-fry for less than a minute before adding the rice. Stir-fry for 2 minutes then return the egg to the wok and stir through.

  3. 3

    Pour over the soy sauce and sesame oil, and add a pinch of white pepper before serving piping hot.

     

    Kitchen secret: we've used pouches of ready-cooked rice, but you could use leftover cold cooked rice instead.

Recipe from Ching He-Huang's China Modern (Kyle Cathie, £14.99)

Nutritional Details

Each serving provides
  • Energy 1650kj 394kcal 20%
  • Fat 17.0g 24%
  • Saturates 2.7g 14%
  • Sugars 4.1g 5%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 829kj/198kcal

Each serving provides

44.9g carbohydrate 4.1g fibre 13.0g protein

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