Chinese-Style Fried Rice

Prep time: 10min
Total time: 25min
Serves: 4
1/4 cup
canola oil
60 mL
1 lb
mushrooms, sliced
500 g
3
green onions, thinly sliced, divided
4
cloves garlic, minced
2 cups
leftover, cooked long grain white rice
500 mL
1/4 cup
oyster sauce
60 mL
1/4 cup
Compliments Soya Sauce
60 mL
1 cup
frozen peas
250 mL
6
eggs
½ tsp
Asian chili oil (optional)
2 mL
1/4 cup
toasted sesame seeds (optional)
60 mL
Per serving (1/4 of the recipe):
calories
420
fat
22 g
saturated fat
3.5 g
carbs
38 g
sugar
6 g
protein
19 g
cholestrol
280 mg
fibre
4 g
sodium
1160 mg

Directions

  1. Heat oil in skillet set over high heat. Cook mushrooms 6 to 8 min. until starting to brown. Stir in half the green onions and all the garlic; cook 1 min. until fragrant. Stir in rice to coat with oil. Stir in oyster sauce, soy sauce and peas. In bowl, fork-beat the eggs. Make a well in centre of mixture in the skillet; pour in eggs, stir gently until soft curds are formed and egg is distributed through the fried rice. Stir in chili oil, if using. Cover and cook another 2 to 3 min. to heat through. Sprinkle with remaining green onions and sesame seeds, if using, to serve.

Tip

Leftover, cooled rice works best for fried rice. Do not use freshly cooked rice as it will make the recipe mushy.
For vegetarian and vegan options, substitute oyster sauce with vegetarian oyster sauce, hoisin sauce, black bean sauce or miso paste.