Ingredients

• 30 g peanut oil, or any high smoke point neutral oil like canola or grapeseed
• 125 g button mushrooms, cut into ½" or 1½ cm pieces
• 125 g broccoli or ½ crown, cut into ½" pieces
• 100 g carrots, cut into coins
• 2 large eggs, scrambled
• 500 g rice, frozen or day old
• 25 g grated ginger
• 10 g garlic, chopped
• Stir fry sauce
• 75 g frozen peas
• Pickled ginger, chopped
• Scallion greens, thinly sliced
• Sesame seeds
• Salt
• Sriracha mayo

Instructions

1. Preheat large nonstick pan over med-high heat
2. Add large glug of oil followed by mushrooms (or meat)
3. Add pinch of salt then stir and saute for 2-3 min. Transfer mushrooms or protein to a bowl.
4. Return pan to heat, add in another glug of oil to the pan then add broccoli and carrots
5. Add pinch of salt and toss to combine
6. Cover pan with lid or layer of foil to steam veg and cook for about 2-3 min or until broccoli is cooked but still snappy. Transfer veg to the bowl of mushrooms.
7. Return pan to heat
8. Add 2 eggs and scramble for about 30 sec or so until almost fully cooked. Transfer eggs to mushroom and veg bowl.
9. Return pan to heat
10. Add another glug of oil and rice
11. Cook until rice is dried and beginning to take on some nice crisp and color, 3-4 min or so. Add ginger and garlic. Cook until fragrant, stirring constantly. Add in previously cooked ingredients to the rice and toss to combine. Add stir fry sauce and frozen peas. Stir to combine.
12. Plate up and garnish with chopped pickled ginger, scallions, sriracha mayo, and sesame seeds

Stir fry sauce

Ingredients

• 30 g oyster sauce
• 20 g toasted sesame oil
• 50 g soy sauce

Sriracha mayo

Ingredients

• 100 g mayo
• 15 g sriracha