- serves 3-4 people
- preparation 5 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 1 cup dry long-grain brown rice
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1½ tbsp peanut oil
- 250 g fresh shrimp
- 115 g shiitake mushrooms, roughly chopped
- 115 g green peas, thawed
- 1 tsp salt
- ½ tsp pepper
- 3 eggs, beaten
- 8 spring onions (scallions), thinly sliced
Instructions
- Cook rice following package instructions.
- Once fully cooked, transfer rice from pot to a baking sheet and fluff with a fork. Set aside.
- In a mixing bowl, whisk together oyster sauce, Shaoxing wine and sugar. Set aside.
- Heat oil in a wok over medium-high heat. Add shrimp, and cook for 1-2 minutes, or until slightly pink. Add mushrooms and cook for 4-5 minutes, or until slightly browned. Add peas, half the spring onions and cook for 1-2 minutes. Add rice, salt, pepper and toss ingredients together.
- Move the rice mixture to the sides of the wok, to expose the bottom of the pan.
- Add eggs, and cook for 3-4 minutes, until eggs are scrambled. Once eggs are cooked, pour in reserved sauce, and toss all ingredients together. Cook for another 1-2 minutes.
- Serve garnished with remaining spring onions.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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