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A salad of snow peas, bean sprouts, chopped peanuts and rice vinegar dressing is
a good side dish. Fresh pineapple topped with coconut shavings ends the meal
nicely.
Ingredients
1 1/2 cups water
1/2 teaspoon salt
3/4 cup long-grain white rice
2 1/2 tablespoons vegetable oil
2 large eggs, beaten to blend
8 ounces fresh shiitake mushrooms,
stems removed, caps sliced
1 large red or yellow bell pepper, thinly sliced
2 teaspoons minced peeled fresh ginger
2 green onions, chopped
1 tablespoon (or more) soy sauce
Preparation
Bring 1 1/2 cups water and salt to boil in medium saucepan over high heat. Mix
in rice. Reduce heat to low, cover and cook until rice is tender and water is
absorbed, about 18 minutes.
Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium heat.
Add eggs. Cook without stirring until eggs are set and bottom is brown, lifting
edge of eggs occasionally to let uncooked portion run underneath, about 3
minutes. Turn out egg pancake. Cut in half, then cut crosswise into thin strips.
Heat 1 1/2 tablespoons oil in same
skillet over medium-high heat. Add mushrooms; Sauté 4 minutes. Add pepper and
ginger; Sauté 3 minutes. Add rice, egg strips, onions and 1 tablespoon soy
sauce; toss. Season with salt and pepper. Serve, passing more soy sauce, if
desired.
Makes 2 servings (can be doubled).
Main Course Recipes |
