Ingredients:

• Cooked rice – 2 cups (day-old works best)

• Oyster mushrooms – 150 g, diced.

• Carrot – ½ cup, diced

• Capsicum – ½ cup, diced

• Onion – 1, chopped

• Garlic – 5 cloves, chopped

• Soy sauce – 1 tbsp

• Vinegar – 1 tsp

• Salt, pepper – to taste

• Oil – 2 tbsp

Method:

• Heat the wok on high, add oil.

• Sauté garlic and onion till golden.

• Add mushrooms and stir-fry until slightly browned.

• Add carrot, capsicum, and cook 2 mins.

• Add rice, soy sauce, vinegar, salt, and pepper. Stir-fry for 2–3 minutes quickly. Serve with chilli sauce.

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