Ingredients

• 2 x 250g packets SunRice Egg Fried Rice
• 1 tspn cornflour
• 1/4 cup water
• 2 tblspn tamari
• 1 tblspn rice wine vinegar
• 1 1/2 tblspn peanut oil
• 2 tspn sesame oil
• 100g shitake mushrooms, (halved if large)
• 250g button mushrooms, quartered
• 2 bunches asparagus, trimmed, sliced diagonally
• 2 cloves garlic, crushed
• 1 tblspn finely grated ginger
• 150g oyster mushrooms (halved if large)
• 100g sugar snap peas, trimmed
• 1 tbsp sesame seeds, toasted

Instructions

Heat rice as directed on packet.
Blend cornflour and water together in a jug. Stir in tamari and rice wine vinegar. Set aside.
Heat peanut oil and sesame oil together in a wok. Add shiitake mushrooms, button mushrooms and asparagus; stir fry for 2 minutes. Add garlic and stir fry for 30 seconds longer. Add ginger, oyster mushrooms, sugar snap peas and tamari mixture; stir fry for 2 minutes. Stir in sesame seeds.
Serve with rice.

Tips

Rice wine vinegar is found in the Asian (Japanese) section of the supermarket

Variations

Substitute snow peas for sugar snap peas.
Add tofu, if desired.
Substitute SunRice White Medium Grain or Long Grain Rice.