Taiwanese veg Fried Rice

Heat oil in a wok or large skillet over high heat until shimmering. Add crushed garlic and finely chopped ginger, stirring constantly for about 30 seconds until fragrant.

Add chopped mushrooms to the wok and stir-fry for 2-3 minutes until they release their moisture and begin to soften.

Add thinly sliced red bell pepper to the wok and continue stir-frying for 2 minutes until the pepper is slightly tender but still crisp.

Add the thin strips of spicy red chilli peppers and stir well to distribute throughout the vegetables.

Break up the cooked rice into individual grains and add it to the wok, stirring constantly to combine with the vegetables and prevent clumping. Cook for 2-3 minutes.

Pour soy sauce over the rice mixture and continue stirring to ensure even coating throughout all ingredients. Taste and adjust seasoning as needed.

Remove the wok from heat and fold in the fresh coriander, reserving a small amount for garnish if desired. Serve immediately while hot.