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cooking time: 10 minutes
Ingredients
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340 grams hot rice, freshly cooked
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3 tablespoons cooking oil
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1 small clove garlic
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1/2
teaspoon salt
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1/4
teaspoon pepper
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450 grams beef, minced
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3 tablespoons soy sauce
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280 ml boiling water
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3-4 spring onions, cut in 1
1/2
inch pieces
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113 grams fresh mushrooms, sliced
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2 tablespoons corn flour
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4 tablespoons cold water
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4 eggs
Method
1. As soon as the rice is ready, heat the
oil, crush the garlic into it, add salt and pepper and quick
fry the beef for 3 minutes.
2. Add soy sauce, water, spring onions and mushrooms.
3. Bring to the boil, then simmer, stirring continually for 3 minutes.
4. Mix corn flour with water and blend into the pan to thicken the
sauce.
5. Transfer the rice into a big casserole or into
4 individual dishes, pour sauce over the rice.
6. With a spoon make a `nest' in the centre of the rice (4`nests' if .
serving in one large casserole), break an
egg into each `nest',
cover at once, allow the eggs to cook in the hot rice and sauce until
set and serve.
Variation:
Curried beef and rice Cantonese style
Add 2 tablespoons curry powder to the hot pan in which the meat is
cooked, then proceed as described in the recipe above.
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