Summary

Ingredients

• rice
• 125 g jasmine rice
• 2 egg (s), size L or XL
• 1 teaspoon soy sauce
• Sunflower oil
• 300 g pak choi (baby pak choi)
• 300 g mushrooms (stone mushrooms)
• 1 teaspoon ginger, very finely chopped
• 2 clove (s) garlic, finely chopped
• 1 teaspoon agave syrup or honey, or 2 s if you like it a little sweeter
• 2 teaspoons rice vinegar
• 2 teaspoon soy sauce
• Pepper, black, freshly ground
• 2 spring onions, cut into thin rings
• 1 chilli pepper (s), red or green, cut into fine rings

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Instructions

1. Boil the rice with 1.5 times the amount of water and let it cool for several hours or overnight. If leftover cooked rice is used, the required amount is approx. 250 g.
2. Whisk the eggs and fry them in a little oil over medium temperature, always stirring. Before they are completely thickened, add the rice and raise the temperature. Be careful not to burn the rice. At the end, season with 1 teaspoon soy sauce and mix well.
3. Quarter the mushrooms and fry them in a little sunflower oil for about 5 minutes. Mix the ginger, garlic, agave syrup, rice vinegar and soy sauce and pour over the mushrooms. Continue frying for several minutes until the sauce has thickened a little, but be careful not to burn it. Season with plenty of freshly ground black pepper.
4. In the meantime, cut off the ends of the pak choi and separate the heads into individual leaves. Fry in a little sunflower oil in a separate pan for a few minutes. The stems should still be firm to the bite and crisp.
5. Now put the rice on 2 plates. Place the pak choi next to it and pour the mushrooms over it. Serve sprinkled with spring onion and chili rings.