| David's Index |
Recipes Index |
Email the webmaster |
Main ingredients
140g/5oz long grain rice, cooked and drained
2 tsp vegetable oil
55g/2oz mini carrots, topped and sliced
110g/4oz closed cup mushrooms, brushed and sliced
2 medium eggs, beaten
drop of sesame oil
dash of soy sauce
coriander sprigs, to garnish
1. Heat the oil in a wok. 2. Stir-fry the carrots for 2 minutes. 3. Add the mushrooms and fry for a further 2-3 minutes. 4. Stir in the egg until cooked and dispersed through the vegetables in small pieces. 5. Fold in the rice until hot. 6. Toss in the sesame oil and soy sauce. 7. Serve garnished with coriander sprigs.
| David's Index |
Recipes Index |
Email the webmaster |