Egg foo young with bean sprouts, shiitake and rice

Ingredients

For 1 serving

• Eggs2
• Egg whites60 g
• Bean sprouts100 g
• Shiitake mushrooms60 g
• Spring onions2
• Soy sauce1 tablespoon
• Cornstarch1 teaspoon
• Peanut oil2 teaspoons
• Jasmine rice50 g
• Saltto taste

Contains: gluten, nuts, eggs, soy,

Method

1. Rinse the jasmine rice until the water runs clear and cook it in boiling salted water for 12 minutes, until tender; drain and keep warm.
2. Meanwhile clean the shiitake mushrooms with a damp cloth, remove the stems and slice them; rinse and drain the bean sprouts; slice the spring onions.
3. Beat the eggs and egg whites and stir in the bean sprouts, shiitake and spring onions.
4. Grease a non-stick pan with the peanut oil and heat it over medium heat; pour in half the mixture to make a thick omelette and cook for 3 minutes per side, until golden and firm. Repeat with the rest.
5. In a small pan dissolve the cornflour in half a glass of cold water, add the soy sauce and heat over medium heat for 1–2 minutes, stirring, until the sauce thickens and turns glossy; pour it over the omelettes and serve with the rice.