- 1 cup [250 mL] long-grain rice
- 2 tablespoons [30 mL] oil
- 1 onion, finely chopped
- 1/2 pound [227 g] cleaned fresh mushrooms, diced
- 1 1/2 cups [375 mL] bean sprouts
- Soy sauce, to taste
- Salt and pepper, to taste
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- Cook rice into salted boiling water until soft yet still a little crunchy; drain and set aside.
- Into a large frypan, heat oil over high heat until hot.
- Immediately add chopped onion, stirring for 2 minutes.
- Add mushroom dices; fry, stirring for 4 to 5 minutes.
- Stir in reserved drained rice and bean sprouts.
- Stir-fry over high heat for 3 to 4 minutes more.
- Stir in some soy sauce, salt, pepper, mix and serve.
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