Fried Rice with Vegetables and Mushrooms

Boil the rice. Meanwhile, clean and cut the vegetables. Thinly strips the peppers and carrots and thin rings of the spring onions. Only roughly chop the oyster mushrooms. Finely dice the garlic and about half the amount of ginger. Beat the eggs and whisk in a cup.

Put the cooked rice aside, heat the wok and add a little oil. Salt the egg and process into a scrambled egg in a hot wok. Take the egg out and wipe the wok briefly with kitchen paper.

Put the oil back in and fry the garlic and ginger. Mix with a teaspoon of sambal. Fry peppers, carrots and mushrooms in a wok. After about 2 minutes add the rice and peas. Continue frying and gradually add soy sauces, rice wine and vinegar. Season to taste with salt and pepper.

Finally add the spring onions, toss and serve.