Egg Fried Rice

• 3 ounces long-grain rice white
• 1 tablespoon peanut oil
• 3 eggs beaten lightly
• 2 cloves garlic minced
• 1 inch fresh ginger grated
• 1 red chili fresh long, thinly sliced
• 1 red pepper cut into 1/3 inch pieces
• 4 ounces baby corn cut into 1/3 inch pieces
• 3 1/2 ounces green beans trimmed, cut into 1/3 inch pieces
• 3 1/2 ounces fresh shiitake mushrooms thinly sliced
• 1/4 cup light soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 ounces bean sprouts trimmed
• 4 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.

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

Taken from www.yummly.com/recipe/Egg-Fried-Rice-1398703 (may not work)