Recipe: Vaguely Oriental Beef Mushroom Egg Rice

1. Put some basmati rice and twice as much water into a rice cooker. Add some oil and salt and turn on the rice cooker.
2. Soak a big handful of dried mushrooms in a bowl of hot water for 15 or 20 minutes.
3. Get a steak. If it's frozen, thaw it or defrost it in the microwave before continuing.
4. Cut the steak across the grain into strips about 3 mm or 1/8" thick. Put the strips into a bowl.
5. Pour a bunch of sesame oil and soy sauce over the steak. Sprinkle on some dried ground ginger, a little bit of sugar, and as much cayenne pepper as you can handle. Mix it around with a fork and let sit for about ten minutes.
6. Heat some oil in a non-stick pan. Make sure you use very low heat. Break a couple of eggs into the pan and cover it with a lid and let the eggs cook for a while.
7. Heat a wok on maximum heat. When it's hot enough to sizzle, pour in the steak from the bowl along with its marinade. Stir it until it's cooked on the surface.
8. Dump in the mushrooms, water and all. Keep stirring for about 10 minutes until all the water evaporates.
9. Put the cooked rice on a plate. Slied the cooked eggs on top. Add the beef and mushroom mixture. Grind some fresh black pepper over everything.
10. Enjoy!

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