Ingredients
- Eggs
- Vegetable oil
- Mushrooms-pieces or slices
- Garlic
- Ground ginger
- White rice, cooked
- Peas, frozen or canned
- Green onion, chopped
- Soy sauce
- Sesame oil
- Black pepper
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Method
- If rice is not already cooked, prepare according to package directions.
- Slice mushrooms, mince garlic and ginger; chop green onions.
- In a small bowl, whisk eggs until well blended. pour into a large nonstick skillet; cooked undisturbed over low heat for 4-5 minutes or until bottom is lightly browned and mixture is almost set
- Flip the eggs over and cook for 1-2 minutes. Remove from pan; cool slightly
- In the same skillet, heat oil over medium high heat
- Add mushrooms; cook for 4-5 minutes or until lightly browned
- Add garlic and ginger; cook for 1 minute
- Stir in rice, peas and green onion until combined
- Stir in soy sauce, sesame oil and pepper; add cooked egg strips
- Cook for 2 minutes or until piping hot