Ingredients
- 1 cup (200 g) mixed white and wholegrain rice
- 3 tbsp peanut/groundnut oil
- 4 eggs, lightly beaten
- 1 small red onion, finely chopped
- 1 oz (25 g) fresh ginger, peeled and finely chopped
- 7 oz (200 g) baby corn, sliced in half lengthways
- 7 oz (200 g) mangetout/snow peas, sliced widthways diagonally
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp Chinese black vinegar
- ½ tsp sesame oil
- 2 spring onions/scallions, thinly sliced
- ⅔ cup (fresh) peas
- 1¾ cups (100 g) beansprouts
Dressing
- 1 tbsp chopped garlic
- 4 tbsp Chinese black vinegar
- 1 tbsp caster/granulated sugar
- 1½ tsp sesame oil
- 3 tbsp light soy sauce
- 1½ tsp mirin
- 1 tsp sesame seeds
- 1 spring onion/scallion, chopped
How to Make It
- Cook the rice according to the packet instructions, drain (if necessary) and leave to cool.
- Heat 2 tbsp of the peanut/groundnut oil in a hot wok until the surface shimmers, then add the beaten eggs and cook over a high heat without stirring until beginning to set. Fold the egg in onto itself and cook for 30 seconds, then repeat folding until almost set. Drain on paper towels and set aside until needed.
- Add the remaining 1 tbsp oil to the wok, then add the onion and ginger and stir-fry over a high heat for 30–60 seconds until softened. Add the baby corn and mangetout/snow peas and stir-fry for 1 minute. Add the Shaoxing wine, soy sauce, black vinegar and sesame oil and cook the sauce mixture for 30 seconds.
- Add the rice and stir to coat in the sauce, then cook without stirring for 2–3 minutes until a light golden crust forms on the rice at the bottom of the wok.
- Add the spring onions/scallions, peas and reserved omelette and stir-fry everything together for 1 minute, breaking up the egg mixture. Remove the wok from the heat, then quickly toss in the beansprouts and stir through before serving.
- Mix all the dressing ingredients together and serve alongside the Vegetable Egg Fried Rice, Gochujang Roasted Aubergine/eggplant Steaks and sauce made from the gochujang marinade.
