Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice

I love fried rice - the perfect balance between comfort and healthy. . I like cooking the egg separately so you have fluffy pieces of egg within the dish. You can use protein such as shrimp or diced roast pork but I love the combination of asparagus rounds and shimeji mushrooms - this flavourful light dish will make the perfect accompaniment to many of your favourite Chinese dishes.

TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 2 to 4 servings
LEVEL: Easy

ingredients

SCRAMBLED EGGS:
  • 1 pinch ground white pepper
  • 1 tablespoon peanut or vegetable oil
FRIED RICE:
  • 2 tablespoons peanut or vegetable oil
  • 2 cloves garlic, finely chopped
  • 4 1/3 ounces baby asparagus spears, tips sliced 3/4 inch, stems sliced into 1/3-inch slices
  • 1 ear fresh sweet corn, kernels removed, core discarded
  • 2 3/4 ounces shimeji mushrooms, individual stems separated
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Directions

1 red chile, deseeded and finely chopped

For the eggs: Lightly beat the eggs in a bowl and sprinkle with the salt and pepper.
Heat a wok over medium heat and add the peanut oil. Pour in the beaten eggs and stir to lightly scramble until the eggs have turned golden and are still fluffy. Take off the heat and set aside.

For the fried rice: Reheat the wok over high heat until smoke starts to rise, and then add the peanut oil. Add the garlic and stir quickly for a few seconds, then stir in the asparagus and corn and cook until the asparagus starts to turn a deeper green and the corn starts to turn golden yellow, 2 minutes. Add the mushrooms and toss together. Stir in the rice and toss to combine for 1 to 2 minutes. Season with the soy sauce, stir and mix well.

Return the eggs to the wok, season with the sesame oil and pepper and give it a few more stirs. Transfer to a large serving plate and garnish with chiles. Serve immediately.

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