Recipe

Funghi Egg Fried Rice

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Funghi Egg Fried Rice

A funghi showcase of note with this quick and easy egg fried rice with sugar snap peas, spring onion, and courgettes.




Ingredients to serve 2

  • 7.5g x Ginger Paste
  • 15g x Crushed Garlic
  • 150g x Button Mushroom - quartered
  • 2 x Courgettes - cut into rounds
  • 2 stalks x Spring Onion - sliced finely
  • 50g x Sugar Snap Peas - chopped roughly
  • 125g x Medium Grain Rice
  • 5g x Coriander - chopped
  • 80ml x Soy Sauce
  • 15ml x Teriyaki
  • 20g x Chilli Bean Paste
  • 2 x Eggs - whisked (from your pantry)
  • Sunflower Oil (from your pantry)
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 15g x Ginger Paste
  • 30g x Crushed Garlic
  • 300g x Button Mushroom - quartered
  • 4 x Courgettes - cut into rounds
  • 4 stalks x Spring Onion - sliced finely
  • 100g x Sugar Snap Peas - chopped roughly
  • 250g x Medium Grain Rice
  • 10g x Coriander - chopped
  • 160ml x Soy Sauce
  • 30ml x Teriyaki
  • 40g x Chilli Bean Paste
  • 4 x Eggs - whisked (from your pantry)
  • Sunflower Oil (from your pantry)
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of water to the boil for use in Step 1.

Washing Instruction

Wash your hands, courgette, spring onion and sugar snap peas. Brush your mushrooms with a soft tip basting brush. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Garlic, ginger and spring onion are considered the mirepoix (flavour base) of most Asian cuisine

Step 1 - Medium Grain Rice

Once your large saucepan of salted water comes to the boil, add your rice and bring to the boil, stirring regularly. Turn the heat down slightly and cook your rice for 16-18 minutes, until soft but still with some bite to it. Drain your rice through a colander and set aside.

Step 2 - Funghi Base

Put a large casserole pan on the stove over high heat and add a drizzle of sunflower oil. Once your oil is hot, add your crushed garlic, ginger paste, quartered button mushrooms, courgette rounds, spring onion and sugar snap peas. Stir fry for 4-6 minutes until the courgette is soft. Season well with salt and pepper. Then add your soy sauce, teriyaki and chilli bean paste and a touch of sugar/sweetener. Cook for 2-3 minutes before removing from the heat and setting aside.

Step 3 - Fungi Rice

Grab a large frying pan and place it on the stove over medium heat. Add a glug of sunflower oil and, once the pan is hot, add your egg mix. Reduce your heat to low and scramble lightly. When done, remove the pan from the heat and set aside. Place your funghi base back over medium heat and add your scrambled eggs and medium grain rice and mix well. Finish your stir fry by mixing in the chopped coriander. Taste and season with salt and pepper, if necessary.

TO SERVE

Divide your funghi fried rice amongst your servings.