Ingredients
1 teaspoon plus 2 tablespoons sesame oil, divided3 eggs, beaten2 tablespoons canola oil2 small onions, finely chopped6 medium fresh mushrooms, thinly sliced2 teaspoons minced garlic1 teaspoon minced fresh gingerroot4 cups cold cooked rice1 cup frozen peas, thawed1/4 cup reduced-sodium soy sauce1/4 teaspoon salt1/4 teaspoon pepper3 green onions, thinly slicedOptional ingredients: Chinese-style mustard, duck sauce and additional soy sauce
Preparation
In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside.
In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer.
Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.
