Egg Fried Rice

• 3 oz white long-grain rice
• 1 tbsp peanut oil
• 3 None eggs, beaten lightly
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 None fresh long red chili, thinly sliced
• 1 None red pepper, cut into 1/3 inch pieces
• 4 oz baby corn, cut into 1/3 inch pieces
• 3.5 oz green beans, trimmed, cut into 1/3 inch pieces
• 3.5 oz fresh shiitake mushrooms, thinly sliced
• 1/4 cup light soy sauce
• 2 tbsp rice vinegar
• 1.5 oz bean sprouts, trimmed
• 4 None green onions, thinly sliced

1. Place rice in a medium saucepan. Cover with 1/2 cup water and bring to a boil. Reduce heat and simmer, covered, for 15 mins, or until water is absorbed and rice is tender. Let cool.
2. Heat 1/2 tbsp oil in wok. Add 1/2 of the eggs and tilt wok to coat. Cook until omelette is set. Remove from pan and roll up tightly. Repeat with remaining eggs. Slice omelettes thinly.
3. Add remaining oil to wok. Stir-fry garlic, ginger and chili until fragrant. Add vegetables and stir-fry until tender. Add rice, soy sauce, vinegar and bean sprouts. Stir-fry until hot. Season. Add 2 green onions and toss to combine.
4. Serve rice topped with remaining green onions and sliced omelettes.

rice, peanut oil, eggs, garlic, ginger, long red chili, red pepper, baby corn, green beans, fresh shiitake mushrooms, light soy sauce, rice vinegar, bean sprouts, green onions

Taken from recipes-plus.com/api/v2.0/recipes/30980 (may not work)