Egg Stir Fried Rice

Ingredients

• For the rice
• 2 cups cooked white basmati rice (leftover and cold is better)
• 1 cup shiitake mushrooms
• 1/4 onion diced
• 3 cups vegetables of your choice: we used chinese cabbage, broccoli, bok choy, green peas
• Optional: 1/4 cup kimchi
• 2 tbsp coconut aminos
• 1 tbsp toasted sesame oil
• Cooking oil (olive, sunflower, peanut)

• For the omelette
• 2 eggs
• 1 tsp tamari
• 1 tsp mirin

Directions

Rehydrate shiitake mushrooms in hot water. Heat a wok over medium-high heat. Add oil and saute onion until caramelised. Add in the vegetables and cook from slowest to fastest. Add the shiitake mushrooms in with slowest cooking vegetables together with a little of the liquid used to rehydrate them. Towards the end of cooking add in the coconut aminos. Once the vegetables are cooked add in the rice and stir through. Add in optional kimchi and stir through. Drizzle over sesame oil and set aside. To cook the omelette: whisk together ingredients and heat and oil a flat square or circular pan. Add the mixture into the pan and spread to cover the whole pan. As it cooks, use a spatula to roll the omelette over itself progressively. Cut the omelette into slices and serve with the fried rice.