Ingredients
One mug of rice
3 Leeks
200g Mushrooms
2 Eggs
4 cloves of garlic sliced finely
2 cm of peeled and sliced ginger
2 tbsp soy sauce
Method
Cook the rice and allow it to cool - I bet you know how to do that without an explanation here.
While the rice is cooling, gently fry the garlic and ginger in a little oil using a small frying pan that will also be suitable for frying the eggs. Cook for around 10 minutes on a gentle heat until crispy and fragrant and then remove with a slotted spoon to drain on some kitchen paper. Leave the oil in the pan so that you can fry the eggs in it.
Saute the leeks in some oil and add the sliced mushrooms and the soy sauce. Once the leeks and mushrooms are cooked you can add the rice and stir well to heat up the rice.
Fry the eggs sunny side up or down as you prefer and then serve the rice in a bowl topped with the egg and a sprinkling of the garlic and ginger.
This is an easy and cheap mid-week supper that is delicious and quick to cook. In December we are harvesting our leeks and they have lots of flavour when they have been dug on the same day that they are cooked. Our white ranger hen is still laying eggs so we can also use fresh eggs.