Black Bean, Egg, And Mushroom Fried Rice

1. 1

   Cook the rice according to packet instructions; lay out the cooked rice on a flat tray, spread it out gently in an even layer and let it cool to room temperature.

2. 2

   Heat the vegetable oil in a large wok and add the spring onions (the white part), ginger, garlic and chilli. Saute for a few minutes, before adding the soy, black bean paste, salt, and pepper. Once the sauce starts to lightly bubble at the edges, toss in the mushrooms and cook on a high flame until just wilted and the water from the mushrooms starts to slightly reduce, about 2 minutes.

3. 3

   Move the mushrooms to one side of the wok, and crack the eggs on the other side; add the sesame oil to the eggs, season with salt and pepper, and scramble lightly with a spatula until still slightly runny (you could alternatively omit this step and scramble the eggs in another pan using sesame oil).

4. 4

   Once the eggs are slightly cooked but still quite runny, combine the mushrooms and eggs together.

5. 5

   Tip the cooled rice into the wok in 2 or 3 batches and toss everything together until well combined. Leave on the heat for 2 minutes undisturbed until it gets slightly crispy at the bottom, about 2 minutes. Stir again, breaking up any new clumps that will have formed. Check and adjust seasoning. Transfer into bowls, and top with a fried egg and the green parts of the spring onion and serve immediately.

No additional tips available.