- Ingredients
4 tablespoons sesame oil
3 eggs, beaten
2 tbsp canola oil
2 onions, finely chopped
6 medium fresh mushrooms, thinly sliced
2 teaspoon minced garlic
1 teaspoon minced fresh gingerroot
4 cups cold cooked rice
1 cup frozen peas, thawed
1/4 cup reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
3 green onions, thinly sliced
- Method
In a large skillet, heat 1 teaspoon sesame oil over medium-high heat.
Add eggs, cook for 2- 3 minutes and set aside.
In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms until mushrooms are tender.
Add garlic and ginger; saute 1-2 minutes longer.
Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through.
Stir in green onions. Serve hot.