Vibrant Japanese flavours give new life to ginger, chilli and mushrooms in this fresh, zingy stir-fry.
- Rinse rice through a fine sieve under cold running water until water runs clear. Transfer to a saucepan. Cover with the water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Cook for 10 minutes or until water is absorbed. Set aside, covered, for 10 minutes to steam.
- Meanwhile, heat 1 tablespoon peanut oil in a wok over high heat. Stir-fry ginger for 1 minute. Add mince. Stir-fry for 3 minutes or until brown. Add mushroom, broccolini stems and extra water. Cover. Cook for 3 minutes. Add florets, sugar and 2 tablespoons soy. Stir-fry for 2 minutes or until broccolini is tender crisp. Transfer mixture to a bowl. Cover to keep warm.
- Wipe the wok clean. Return to high heat. Whisk the eggs, sesame oil, remaining soy sauce and extra sugar in a bowl. Heat remaining peanut oil in the wok. Pour egg mixture into pan. Cook, without stirring, for 30 seconds. Use a flat-edged wooden spoon to gently push the egg mixture, scraping the bottom of the pan, from 1 side to the other in 4 different directions. Repeat the pushing action every 10 seconds for 2-3 minutes or until just cooked.
- Divide rice among bowls. Top with mince mixture and egg mixture. Sprinkle with shallot and chilli, if using.
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