The Great Australian Cookbook

Known as 'Teddy's Vegetarian Fried Rice' after Gilbert's grandson, this is a recipe meant for the whole family to enjoy. Serve with Lau's Family Roast Chicken.


  • 2 ½ tbsp light olive oil or sun flower oil (add extra if needed)

  • 2 eggs, lightly beaten

  • 30 g shelled sugar peas

  • 10–12 sugar pea pods, string removed, washed and finely chopped

  • 60 g small to medium Swiss brown mushrooms, thinly sliced

  • ½ teaspoon peeled and finely diced ginger

  • 35 g freshly cooked sweetcorn kernels

  • 400 g steamed rice, cold

  • ½ tsp sea salt

  • 2 young spring onions, outer layer removed and finely chopped

  • 1 tbsp light soy sauce


  • 1.

    Place a large wok over a medium heat and add 1½ tablespoons of oil. When oil is shimmering, add eggs and quickly stir until beginning to firm, then remove from wok and set aside.

  • 2.

    Add ½ tablespoon of oil and remaining ingredients to wok, except the spring onions and soy sauce. Stir for 30 seconds, breaking up the rice.

  • 3.

    Return egg to wok and add soy sauce and remaining oil, and combine. When hot enough, stir spring onions through and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 248kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 7g
  • Carbohydrate 33g
  • Sugar 2g
  • Sodium 418mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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