1. Prep the Veg: Dice shallot, carrot, and pepper. Slice mushrooms and spring onions. Grate garlic and ginger. 1. Stir-Fry: Heat oil in a wok over high heat. Cook ginger and mushrooms for 2–3 mins. Add shallot, carrot, and pepper, cook for 2–3 mins. Stir in garlic, sweetcorn, and peas. 1. Add the Rice: Toss in cooked rice, break apart, and mix well. Season with bouillon, soy sauce, and sesame oil. Stir in spring onions at the end. 1. Serve: Scoop into bowls, top with mixed seeds, chili crisp, and extra spring onions.
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###Ingredients
**Fried Rice**
* 2 portions cooked rice (preferably cold, day-old)
* 1 shallot
* 1 carrot
* 1 red pepper
* 200g mushrooms
* 1 handful frozen sweetcorn
* 1 handful frozen peas
* 2 spring onions
* 2 garlic cloves
* 1-inch piece ginger
* 50g mixed seeds
* 1 tbsp bouillon powder
* 1.5 tbsp soy sauce
* 1 tsp toasted sesame oil
**To garnish**
* Mixed seeds
* Chili crisp
* Spring onions
###Instructions
1. Prep the Veg: Dice shallot, carrot, and pepper. Slice mushrooms and spring onions. Grate garlic and ginger.
1. Stir-Fry: Heat oil in a wok over high heat. Cook ginger and mushrooms for 2–3 mins. Add shallot, carrot, and pepper, cook for 2–3 mins. Stir in garlic, sweetcorn, and peas.
1. Add the Rice: Toss in cooked rice, break apart, and mix well. Season with bouillon, soy sauce, and sesame oil. Stir in spring onions at the end.
1. Serve: Scoop into bowls, top with mixed seeds, chili crisp, and extra spring onions.
[Source](https://www.instagram.com/reel/DGLvKrXoUDE/)
Fuyooo where MSG? Where eggs?