Please connect to Internet to continue
Preparation Time : 15
Cook Time : 20
Total Time : 35
290g (1 1/3 cups) sushi rice
625ml (2 1/2 cups) cold water
1 1/2 tablespoons peanut oil
3 teaspoons finely chopped fresh ginger
300g chicken mince
3 Swiss brown mushrooms, chopped
1 bunch broccolini, stems thinly sliced, florets reserved
60ml (1/4 cup) water, extra
1 tablespoon caster sugar
2 1/2 tablespoons light soy sauce
1/2 teaspoon sesame oil
3 teaspoons caster sugar, extra
Green shallots, thinly sliced diagonally, to serve (optional)
Thinly sliced fresh red chilli, to serve (optional)
Rinse rice through a fine sieve under cold running water until water runs clear. Transfer to a saucepan. Cover with the water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Cook for 10 minutes or until water is absorbed. Set aside, covered, for 10 minutes to steam.
Meanwhile, heat 1 tablespoon peanut oil in a wok over high heat. Stir-fry ginger for 1 minute. Add mince. Stir-fry for 3 minutes or until brown. Add mushroom, broccolini stems and extra water. Cover. Cook for 3 minutes. Add florets, sugar and 2 tablespoons soy. Stir-fry for 2 minutes or until broccolini is tender crisp. Transfer mixture to a bowl. Cover to keep warm.
Wipe the wok clean. Return to high heat. Whisk the eggs, sesame oil, remaining soy sauce and extra sugar in a bowl. Heat remaining peanut oil in the wok. Pour egg mixture into pan. Cook, without stirring, for 30 seconds. Use a flat-edged wooden spoon to gently push the egg mixture, scraping the bottom of the pan, from 1 side to the other in 4 different directions. Repeat the pushing action every 10 seconds for 2-3 minutes or until just cooked.
Divide rice among bowls. Top with mince mixture and egg mixture. Sprinkle with shallot and chilli, if using.
Please Login to comment