Chinese Fried Rice with Egg

Cook the rice until done, drain, transfer to a deep plate, and put in the fridge - it needs to be cold for frying. Cut the carrot into strips, slice the mushrooms thinly. Chop the chili.

Cut the zucchini into small cubes, finely chop the onion and garlic. Peel the fresh ginger and grate it on a fine grater. Chop the green onion, transfer it to a dry bowl, and set aside for a while.

Heat the wok well, pour in a quarter cup of sesame oil. Add garlic, ginger, and finely chopped chili pepper to the hot oil. Fry for one minute.

Add the carrot and fry for another minute. Then add zucchini and mushrooms to the fragrant mixture, stirring continuously.

Fry the vegetables for a couple more minutes, constantly stirring with a wooden spoon, scraping from the sides of the wok and preventing them from burning. Sesame oil burns quite quickly, so you need to act swiftly.

Add cold rice to the vegetables, mix everything again, and heat the mixture thoroughly for one to two minutes, but not longer, otherwise the rice will turn into chips.

Crack an egg into a small bowl, add soy sauce, and whisk well with a fork. Immediately pour the mixture into the wok and mix with the vegetables and rice.

Remove the wok from the heat, add chopped green onions, quickly stir, and serve on plates. Each portion can be additionally drizzled with sesame oil and soy sauce if desired.