September 22, 2015


Cold cooked rice - 450 gms
Mushrooms - 225 gms (thinly sliced)
Large pepper - 1 (seeded and chopped)
Canned bamboo shoots - 175 gms (drained and thinly sliced)
Large onion - 1 (finely chopped)
Eggs - 3 (lightly beaten)
Salt and pepper to taste
Soya sauce 
Vegetable oil - 4 tbsp


  • Heat 1 tbsp of the oil in a large heavy frying pan or wok over moderate heat.
  • Add the eggs, and swirl the pan so that the eggs coat the bottom to form a thin omelette.
  • Cook for 2 minutes, or until set. Transfer the omelette to a plate and let it cool.
  • Heat the remaining oil in the pan over moderate heat. Add the onion, bamboo shoots and pepper, and cook for 3 minutes, or until the onion just begins to soften.
  • Add the mushrooms, and cook 3 minutes longer.
  • Reduce the heat to low, add the rice, salt and pepper, and cook, stirring frequently, until heated through about 4 minutes.
  • Cut the omelette into thin strips and toss into the rice mixture.
  • Serve with the soya sauce.

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