Name: Mushroom fried rice
Yield: 4
Ingredients: 60 ml peanut oil (¼ cup); 2 eggs, lightly whisked; 50 gm shiitake mushrooms, finely chopped; 3 spears asparagus, thinly sliced; 1½ cups steamed jasmine rice (see note); 2½ cups steamed long-grain rice (see note); 2 tsp light soy sauce; 2 green onions, thinly sliced; To serve: sesame oil

Ingredients

60 ml peanut oil (¼ cup)

2 eggs, lightly whisked

50 gm shiitake mushrooms, finely chopped

3 spears asparagus, thinly sliced

1½ cups steamed jasmine rice (see note)

2½ cups steamed long-grain rice (see note)

2 tsp light soy sauce

2 green onions, thinly sliced

To serve: sesame oil

Method

Main

1.Heat 1 tbsp oil in a wok over high heat, add egg and cook, stirring constantly, for 1 minute or until just cooked, transfer to a plate and set aside. Wash wok under hot water and dry.

2.Heat remaining oil in wok over medium-high heat, add mushroom and stir-fry for 1 minute. Increase heat to high, add asparagus and stir-fry for 30 seconds, then add rice and egg and stir-fry for 2 minutes, add soy, toss to combine and season to taste with sea salt. Stir through onion, add a few drops of sesame oil and serve.

Note Jasmine and long-grain rice can be cooked together. Recipe shown above with stir-fried chicken and ginger.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Rodney Dunn