Thai rice with mushroom & egg

2 Servings

Ingredients

Quantity Ingredient
⅜ pounds Thai jasmine rice
½ tablespoon Sunflower oil
1 Beaten eggs
⅛ ounce Porcini or cap mushrooms
2 Spring onions
½ Garlic clove
4 ounces Flat mushrooms
1½ tablespoon Dry sherry
1½ tablespoon Japanese soy sauce
½ tablespoon Sugar
3¾ Cm piece of cucumber

Directions

Preparation: beat the eggs. Slice the spring onions. Soak the porcini or cap mushrooms in warm water for 30 mins. Crush the garlic cloves.

Slice the flat mushrooms. Cut the cucumber into matchsticks.

Notes: There is a lot of sauce with this recipe - don't worry! If you can't find dried porcini or cap mushrooms then use ½ pound of shittake mushrooms (to serve 4) for all the mushrooms in the dish.

1, Rinse the rice under running water and drain.

Place in a heavy-based pan witl 600ml (to serve 4) of water and bring to the boil. Simmer for about 10 minutes, or until the surface

water has been absorbed and there are craters over the top of the rice. Turn off the heat, cover the pan tightly and leave to stand.

2. Heat a teaspoon of the oil in a wok or frying pan and add the beaten

eggs. Cook on one side to make a thin omelette. Slide on to a plate,

roll up, cut into strips and set aside.

3. Drain the dried mushrooms, reserving the liquid, and chop roughly.

Heat the remaining oil in the wok, add the spring onions, garlic and mushrooms. Stir fry for 3 minutes, then add the sherry, soy sauce, sugar and six tablespoons of the mushroom liquor. Bring to the boil and simmer for two minutes.

4. Transfer rice to a shallow serving dish, spoon over the mushrooms and their sauce and garnish with omelette, cucumber matchsticks and spring onion curls.

NB: the eggs can be omitted from this dish, with no problem.

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