About this recipe:Have rice leftover in the fridge? Just fry them up with mushroom, capsicum and bamboo shoots!
275g long-grain white rice
2 tablespoons vegetable oil, divided
1/2 onion, chopped
1 clove garlic, minced
5 eggs, beaten
4 tablespoons soy sauce, divided
2 stalks celery, thinly sliced
100g mushrooms, sliced
1 green capsicum, chopped
1 (220g) tin bamboo shoots, drained
2 carrots, shredded
75g sweet peas
3 green onions, sliced
Directions Prep:15min › Cook:45min › Ready in:1hr
Place rice and water in a medium saucepan, and bring to the boil. Reduce heat, cover and simmer 20 minutes, or until rice is tender. Transfer to a medium container, and place in the refrigerator 1 hour, or until chilled.
Heat 1 tablespoon oil in a medium frying pan over medium heat. Stir in the onion and garlic, and cook until tender.
In a medium bowl, blend eggs and 1 tablespoon soy sauce. Stir into the medium frying pan, and scramble until no longer runny. Remove onion, garlic, and eggs from heat, and set aside. Chop any large egg chunks into small pieces.
Heat the remaining oil in a large, heavy frying pan or wok over medium heat. Stir in the celery, mushrooms and green pepper. Cook until tender but firm. Stir in rice, bamboo shoots, carrots, and mange-tout. Season with remaining soy sauce. Cook and stir 5 minutes, or until rice is heated through. Mix in the onion, garlic, and eggs.