Stir-Fried Rice with Egg, Mushrooms and Green Peas

posted: 06/30/10

Take Home Chef, Episode 70: Heidi's Menu


  • 2 3/4 cups/625 ml water
  • 1 1/2 cups/300 g uncooked long grain white rice, rinsed, drained
  • 1/4 teaspoon/1.5 g salt
  • 6 tablespoons/90 ml vegetable oil
  • 8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped
  • 2 large eggs, beaten to blend
  • 4 small carrots (about 4 ounces/115 g total), peeled and finely diced
  • Salt and freshly ground black pepper
  • 3/4 cup/100 g frozen petite green peas
  • 3/4 cup/70 g thinly sliced green onions
  • 1/3 cup/85 ml reduced-sodium soy sauce
  • 1 teaspoon/5 ml toasted sesame oil


  1. Combine the water, rice, and 1/4 teaspoon/1.5 g of salt in a rice cooker and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.
  2. Add the mushrooms and saut? for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside. Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat. Add the egg and stir with a fork for about 30 seconds or until just cooked.
  3. Remove the egg from the wok and allow to cool. Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat. Add the carrots to the wok and stir fry for 2 minutes. Add the cooled rice and stir fry for 2 minutes or until heated through.
  4. Season with salt and pepper. Stir in the peas then the mushrooms and eggs. Stir in 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.
  5. Transfer the rice to a platter and sprinkle with the remaining green onions. Serve as an accompaniment to the .
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