INGREDIENTS

INSTRUCTIONS

Preparation: beat the eggs. Slice the spring onions. Soak the porcini
or cap mushrooms in warm water for 30 mins. Crush the garlic cloves.
Slice the flat mushrooms. Cut the cucumber into matchsticks.  Notes:
There is a lot of sauce with this recipe - don't worry! If you  can't
find dried porcini or cap mushrooms then use 1/2 pound of  shittake
mushrooms (to serve 4) for all the mushrooms in the dish.  1, Rinse the
rice under running water and drain. Place in a  heavy-based pan witl
600ml (to serve 4) of water and bring to the  boil. Simmer for about 10
minutes, or until the surface water has  been absorbed and there are
craters over the top of the rice. Turn  off the heat, cover the pan
tightly and leave to stand.  2. Heat a teaspoon of the oil in a wok or
frying pan and add the  beaten eggs. Cook on one side to make a thin
omelette. Slide on to a  plate, roll up, cut into strips and set aside.
3. Drain the dried mushrooms, reserving the liquid, and chop roughly.
Heat the remaining oil in the wok, add the spring onions, garlic and
mushrooms. Stir fry for 3 minutes, then add the sherry, soy sauce,
sugar and six tablespoons of the mushroom liquor. Bring to the boil
and simmer for two minutes.  4. Transfer rice to a shallow serving
dish, spoon over the mushrooms  and their sauce and garnish with
omelette, cucumber matchsticks and  spring onion curls.  NB: the eggs
can be omitted from this dish, with no problem.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 52
Total Fat: 5.8g
Cholesterol: 93mg
Sodium: 38.8mg
Potassium: 90.5mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 3.6g
Protein: 3.5g