Egg Foo Young & Rice

📝 Ingredients

• 160 g long-grain rice
• 6 eggs
• 200 g bean sprouts (1 punnet)
• 1 carrot (about 100 g)
• 100 g button mushrooms
• 3 spring onions
• 3 tbsp soy sauce (1 for the eggs, 2 for the sauce)
• 2 tbsp sunflower oil (½ for the mushrooms, 1 ½ for the omelettes)
• 1 vegetable stock cube + 200 ml hot water
• 1 tsp caster sugar
• 1 tbsp cornflour + 2 tbsp cold water
• Salt, black pepper

🍴 Utensils

• Saucepan with lid
• Large non-stick frying pan
• Small saucepan
• Mixing bowl + whisk
• Grater
• Spatula + ladle

📖 Steps

1. Rinse the rice in a sieve under cold water until the water runs clear. Put it in the saucepan with 300 ml cold water and a pinch of salt, bring to the boil, cover and cook for 14 minutes over a very low heat, then leave to stand for 5 minutes, covered.
2. Meanwhile, rinse and drain the bean sprouts. Peel and grate the carrot, and thinly slice the mushrooms. Slice the spring onions, separating the white parts, which go into the omelettes, from the green parts, kept for serving.
3. Heat ½ tbsp oil in the large frying pan over a high heat and sauté the mushrooms for 4 to 5 minutes, until they have released their water and start to brown. Transfer to a plate and leave to cool for 2 minutes.
4. Beat the eggs in the mixing bowl with 1 tbsp soy sauce and a little pepper, without salt. Add the bean sprouts, grated carrot, mushrooms and the white parts of the spring onions, then mix: the mixture will look packed with vegetables, which is normal.
5. Make the sauce: in the small saucepan, bring the stock to a simmer with 2 tbsp soy sauce and the sugar. Mix the cornflour with the cold water, pour it in while whisking and cook for 1 minute, until the sauce thickens and turns glossy. Keep warm over a very low heat.
6. Heat ½ tbsp oil in the frying pan over a medium heat. Pour in a ladleful of the mixture, gathering the vegetables into a thick patty about 12 cm across, and cook 2 at a time. Cook for 2 to 3 minutes without touching, until the underside is golden and the edges are set.
7. Carefully flip each omelette with the spatula and cook for another 2 minutes, until golden and set in the middle. Keep warm under a plate and repeat with the rest of the mixture, using ½ tbsp oil for each batch: 3 batches, 6 omelettes in total.
8. Fluff the rice with a fork and divide between 2 plates. Add 3 omelettes per person, pour over the piping hot brown sauce and sprinkle with the spring onion greens. Serve straight away, while the omelettes are still soft.