Wednesday, 4 July 2007

Chinese Egg Rice

4 cups of cold cooked rice
2 tablespoons of olive oil
4 lightly beaten eggs
4 sliced spring onions
2 cups of shredded chinese greens or silverbeet
a good handful of herbs (parsley, coriander and chives)
2 tablespoons of tamari or soy sauce

Heat oil in pan. Lightly saute the spring onions and greens. Remove from the pan.
Heat a little oil in the pan. Add the eggs. Heat gently to make an omelet. Remove from the pan.
Heat a little oil in pan. When hot add the rice and tamari.
Stir in the chopped herbs, sliced omelet and greens.
Heat gently and serve.

1 comment:

Kate said...

I love the Chinese idea of using sliced omelet this way. I will also put on the recipe for the wok-omelet I made last week, from the Organic gardener mag. You were up late Maggie !