Sauteed rice with mushrooms

Sauteed rice with mushrooms

Boiled and then stir-fried with mushrooms (e.g. shiitake and cardoncelli) and eggs, rice flavored with curry and soy sauce is a delicacy. try also this strawberry cheesecake slice recipe too.

Ingredients

Main course For 4 people

4 spring onions

150 g of mushrooms, i.e. shiitake and cardoncelli

4 tablespoons of HOLL rapeseed oil

600 g of cooked rice

2 eggs

1 teaspoon of sweet curry

salt

pepper

soy sauce for seasoning

Freind's kitchen recipes, croutons with smoked mackerel.

How to proceed

Preparation: approx. 20 minutes

Wash the spring onions and peel them. Cut them into thin rings. Clean the mushrooms and cut them into bites. Heat the oil in a non-stick pan. Pour in the rice and brown it for approx. 5 minutes. Add the spring onions and mushrooms and brown for approx. 2 minutes. Break the eggs into a bowl. Pour them over the rice and mix. Brown for approx. 2 minutes. Season with the curry, salt, pepper and soy sauce. Accompanied with salad. You may be interested to read savoury vegetable cake recipe/ sago coconut cookies.

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