INGREDIENTS

  • 1 egg
  • 5ml sesame oil
  • 5ml + 15ml oil
  • 250g mushrooms, quartered
  • ½ small red cabbage, shredded
  • ½ carrot, thinly sliced into strips
  • 3 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, chopped
  • 15ml soy sauce
  • 45ml oyster or black bean sauce
  • 80g frozen peas
  • 60g bean sprouts, optional
  • 250g mixed grains or brown rice, cooked

METHOD

  1. Whisk the egg and sesame oil in a bowl. Heat a wok or frying pan over a high heat. Add 5ml oil. Swirl to coat.
  2. Add the egg mixture and swirl to coat. Cook for 1 minute or until just set. Transfer to a board. Roll up and thinly slice. Set aside. Heat the oil in a wok or frying pan and fry the mushrooms for 3–4 minutes. Add the cabbage, carrot, spring onions, garlic and chilli. Stir fry for 5 minutes.
  3. Add the remaining ingredients and cook for 2–3 minutes.

COOK’S NOTE- Add stir-fried beef or chicken strips, if desired.

Serves 4