Thai rice with mushroom and egg

 
                      THAI RICE WITH MUSHROOM AND EGG
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Thai                             Rice
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/8   lb           Thai jasmine rice
      1/2   tb           Sunflower oil
    1                    Beaten eggs
      1/8   oz           Porcini or cap mushrooms
    2                    Spring onions
      1/2                Garlic clove
    4       oz           Flat mushrooms
    1 1/2   tb           Dry sherry
    1 1/2   tb           Japanese soy sauce
      1/2   tb           Sugar
    3 3/4                Cm piece of cucumber
 
   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 1/2 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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