Thai rice with mushroom & egg
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Thai rice with mushroom & egg
  Thai    Rice    Vegetarian    Mushrooms    Eggs  
Last updated 6/12/2012 1:26:33 AM. Recipe ID 61017. Report a problem with this recipe.
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      Title: Thai rice with mushroom & egg
 Categories: Thai, Rice, Vegetarian
      Yield: 2 Servings
    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
     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
     eggs. Cook on one side to make a thin omelette. Slide on to a
     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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Recipe ID 61017 (Apr 03, 2005)

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