Heat the sesame oil in a suitable wok over a medium heat, add the carrots and stir fry for 2-3 minutes. Add the courgettes, beansprouts, bamboo shoots, water chestnuts mushrooms and greens and cook for a further 2-3 minutes until the vegetables begin to soften
2
Step 2
Stir in the rice, soy sauce, Essential Cuisine Master Stock Base, water, spring onions and black pepper, fry for 4-5 minutes or until the rice is heated through to the required temperature
n a separate frying pan heat the oil over a medium heat, fry the eggs turning once ensuring the yolk is runny
Serve the rice dish in warmed bowls and top with the fried egg
3
Step 3
In a separate frying pan heat the oil over a medium heat, fry the eggs turning once ensuring the yolk is runny
4
Step 4
Serve the rice dish in warmed bowls and top with the fried egg
Ingredients
50 ml sesame oil
300 g carrots, peeled and cut into fine strips
300 g norimaki, shredded
300 g courgettes, cut into fine strips
600 g beansprouts
250 g water chestnuts
400 g shiitake mushrooms, washed and sliced
1000 g cold rice
50 ml gluten free soy sauce
50 g water
50 g Essential Cuisine Master Stock Base
100 g spring onions, finely sliced
10 g cracked black pepper
10 eggs
100 ml vegetable oil
200 g bamboo shoots
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