IngredientsSome lean steak strips
200g wholemeal rice
Sunflower oil
Two large carrots
Several medium sized mushrooms
Two beaten eggs
Two cloves of garlic, crushed
Soy sauce
Oyster sauce
MethodPut the rice in a a pan, measure the depth with your finger and cover with cold water to the same level above the rice. Bring to the boil, then turn the heat down, place a lid on the saucepan and cook for about eight minutes until all the water is absorbed. Remove from the heat and shake the rice. Leave for ten minutes or so.
Chop the carrots and cut the steak in to 3-4cm long and 0.5cm wide strips (approximately - there is no need for precision).
Heat a teaspoon of oil in a wok, and add the beaten eggs and garlic. Fry until properly scrambled but not browned, and remove from the wok.
Heat another teaspoon of oil in the wok, add the steak strips and fry until brown. Add the carrots and mushrooms, some soy sauce and oyster sauce, and cook until the mushrooms shrivel.
Add the rice, and cook for 3-4 minutes. Finally, add the egg and fry for another minute or two.
Serve on a large plate, and inform your flatmate that she should eat the remains, and not the planned cold turkey dinner.
CommentsNom. I might do less rice and more egg next time, perhaps chopping the carrots smaller.
