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Meat Smoke Fire

Mushroom Fried Rice

Mushroom Fried Rice

This is a quick, flavour-packed dish to cook on your Big Green Egg. Cooking it in a wok over the high, direct heat of the Egg adds a delicious smoky note that you just can’t replicate indoors. It’s the perfect way to use up leftover rice or you can prepare the rice in advance. It comes together in just a few minutes once everything is prepped. Meaty mushrooms bring a savoury umami depth, while the intense heat helps to caramelise them beautifully. Whether you’re serving it as a main or a side, this wok-fired fried rice is a fantastic way to put your Big Green Egg to work beyond traditional barbecue.

Cooking surfaces

Wok
EGGspander basket

BBQ Temperature

200°C

Ingredients

  • 4 tbsp vegetable oil
  • 3 eggs
  • ½ a punnet of mushrooms, sliced finely
  • 1 carrot, diced finely
  • 2 cups cold cooked easy grain rice
  • 2 tsp garlic & ginger paste, optional
  • 1/2 cup of frozen peas
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 3 spring onions, sliced finely to garnish

Equipment

Method

  1. Pre-cook your rice and place on a baking tray to cool in your fridge for a couple of hours minimum, I like to leave it overnight in the fridge. You can cook it on your hob as opposed to in the Egg.
  2. Set up your Egg for a direct cook with the EGGspander basket. You need your Egg to be around 200°C.
  3. Place your wok inside your Egg and allow it to warm up for a minute or 2.
  4. Add 2 tbsp oil, it should start to smoke quite quickly.
  5. Break your eggs into a bowl so that you can add them to the wok at the same time. Leave the eggs whole.
  6. Pour the eggs into the wok, allow them to start cooking and then use a spatula to break up the eggs.  It will look like omelette by the time its cooked. It takes about a minute to do this. Remove the eggs from the wok. Set aside in a bowl.
  7. Add the remaining oil to the wok.  Add the mushrooms and carrot.  Give them a good zhuzh!  You may need to add a bit more oil as the mushrooms absorb a lot of oil.
  8. Stir-fry for about a minute.
  9. Add the cooked rice.  Combine with the vegetables.
  10. Now add the ginger and garlic paste, optional, sitr it through the rice.
  11. Stir frequently to stop the rice from burning.
  12. Add the peas and the cooked egg. Ensure the egg is broken up into little pieces.
  13. Add the soy and oyster sauces to the rice.  Stir through so that the rice is coated with the sauce.
  14. Use your Thermapen to check the temperature rises above 90°C.
  15. Serve in a bowl, sprinkling with spring onions.
  16. We served with Miso Chicken Thighs and Korean Stir Fried Pork.
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