Weeknight Fried Rice (Fridge Cleanout)

FRIED RICE

• 30g or 2 1/2+ Tbsp peanut oil (or any high smoke point neutral oil like canola or grapeseed)
• 125g or 2c button mushrooms, cut into ½” or 1.5cm pieces
• 125g or 2c broccoli or ½ crown, cut into ½” pieces
• 100g or 2c carrots, cut into coins 
• 2 large eggs, scrambled
• 500g or 1lb/1qt of rice (frozen or day old) 
• 25g or 1/4c grated ginger 
• 10g or 3cloves of chopped garlic
• Stir fry sauce (30g/2Tbsp oyster sauce, 20g/1.5Tbsp toasted sesame oil, 50g/3Tbsp soy sauce - stir to combine)
• 75g or 1/2c frozen peas
• Pickled ginger, chopped 
• Scallion greens, thinly sliced 
• Sriracha mayo (100g or 1/2c mayo + 15g/1Tbsp sriracha, stirred to combine) 
• Sesame seeds
• Salt

INSTRUCTIONS

1. Preheat large nonstick pan over med-high heat. Add large glug of oil followed by mushrooms (or meat). Add pinch of salt then stir and saute for 2-3min. Transfer mushrooms or protein to a bowl. 
2. Return pan to heat, add in another glug of oil to the pan then add broccoli and carrots. Add pinch of salt and toss to combine. Cover pan with lid or layer of foil to steam veg and cook for about 2-3min or until broccoli is cooked but still snappy. Transfer veg to the bowl of mushrooms. 
3. Return pan to heat. Add 2 eggs and scramble for about 30 sec or so until almost fully cooked. Transfer eggs to mushroom and veg bowl. 
4. Return pan to heat. Add another glug of oil and rice. Cook until rice is dried and beginning to take on some nice crisp and color (3-4 min or so). Add ginger and garlic. Cook until fragrant, stirring constantly. Add in previously cooked ingredients to the rice and toss to combine. Add stir fry sauce and frozen peas. Stir to combine. 
5. Plate up and garnish with chopped pickled ginger, scallions, sriracha mayo, and sesame seeds