Thai Rice with Mushroom and Egg

Thai Rice with Mushroom and Egg

3/8 pound Thai jasmine rice
1/2 tablespoon sunflower oil
2 eggs, beaten
1/8 ounce porcini or cap mushrooms
2 spring onions
1 garlic clove
4 ounces flat mushrooms
1 1/2 tablespoons dry sherry
1 1/2 tablespoons Japanese soy sauce
1/2 tablespoon sugar
4 inch piece of cucumber

Rinse the rice under running water and drain. Place in a heavy based pan with 2 1/2 cups 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. 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.

 

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.

 

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