Wed, 13 October 2021
Chef: Erica Drum
Ingredients:
2 tablespoons toasted sesame oil
1 bunch of scallions, chopped, green and white separated
4 cloves of garlic, crushed
100g mushrooms or tofu, chopped (or any leftover vegetables or meat)
300-400g leftover rice
3 tablespoons Hellmann’s Vegan Mayonnaise
2 Eggs
1 carrot, grated (leftover and cooked works too)
2-3 tablespoons soy sauce
1 tablespoon sesame seeds for garnish
Nori seaweed for garnish (optional)
Method:
1. Begin with a large pan or wok over a medium heat.
2. Add in the oil and the white part of the scallions and allow to cook for 2-3 minutes before
adding in the garlic.
3. After another minute add in your mushrooms and cook for 4-5 minutes until soft and a little
golden. Season with a pinch of sea salt.
4. While the mushrooms are cooking, warm the rice in the microwave and fold the Hellmann's
Mayonnaise through coating each grain.
5. Now add the rice to the pan and fry for 2-3 minutes.
6. Scramble your eggs in a bowl.
7. Move the rice to one side and add in the eggs. Let them cook for two or three minutes
before mixing it all together.
8. Now add in the carrot or any other ingredients you wish here.
9. Pour over the soy sauce, add the greens of the scallions and combine.
10. I like to dry toast my sesame seeds.
11. Serve with sesame seeds and thin strips of Nori seaweed
