Rice with Eggs
Rice Recipes

Ingredients

250 g/8 oz
2 (150 g/5 oz)
150 g/5 oz ml
4
250 ml/8 fl oz
4 tbsp
2 tbsp
6

rice
chicken breast fillets
shiitake mushrooms
spring onions
rich chicken stock
light soy sauce
rice wine
eggs
salt

Method:

1. Cook the rice in lightly salted water and keep warm in a coved pan.

2. Wash and dry the chicken breast fillets and cut into thin slices.

3. Trim the shiitake mushrooms, clean with a damp cloth and slice.

4. Trim and wash the spring onions and cut diagonally into rings or pieces.

5. Bring the stock to the boil in the wok and the soy sauce and rice wine. Add the chicken meat, mushrooms and spring onion rings and cook everything for about 3 minutes.

6. Whisk the eggs lightly. Pour into the boiling stock and allow to thicken over a low heat for about 2 minutes, stirring continuously.

7. Put the rice into individual bowls and pour the stock with the meat, mushrooms, onions and eggs over it.

Serves 4