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Garden To Table Fried Rice Served in Salad Cups VOLUNTEER NOTES: Double Recipe. There May Be Some Additional Vegetables Added To This Recipe
Garden To Table Fried Rice Served in Salad Cups VOLUNTEER NOTES: Double Recipe. There May Be Some Additional Vegetables Added To This Recipe
GARDEN TO TABLE
FRIED RICE SERVED IN SALAD CUPS
VOLUNTEER NOTES: Double recipe. There may be some additional
vegetables added to this recipe.
What to collect
Ingredients
Knives
Boards
3 eggs
Bowls
Frying pans
Wok
Spatula
1. Boil rice, drain well and leave in fridge to dry out overnight.
2. Lightly beat the eggs with the salt and pepper.
3. Heat a wok or frying pan and add 2 tablespoons of the oil. When the
oil is hot, add the eggs and make an omelette. Remove from wok and
slice into strips.
4. Heat another 2 tablespoons of oil in the wok and add onion, garlic,
wood ear fungus, carrots and fry for a couple of minutes.
5. Remove from heat and add mung bean sprouts and bean sprouts. Put
aside.
6. In another frying pan add 2 tablespoons oil. Add the rice. Stir-fry for a
few minutes, using chopsticks or a wooden spoon to break it apart.
Stir in soy sauce and vegetable mixture.
7. Spoon mixture into lettuce cups.
8. Serve at once. Eat by rolling up the stir-fry mix in lettuce leaves.