THE STUDENT VEGETARIAN COOK BOOK

-METHOD -

5 Stir the cooked rice in the saucepan with a fork to loosen the grains and ensure that it can be turned quickly into the egg. Place the soy sauce within reach. Warm 2 tablespoons oil over medium heat in the wok or large saucepan. Tilt the wok or large saucepan (unless it is non-stick) so that the oil coats the sides. Pour in the egg, tilt the pan to spread it and as soon as it starts to set add the rice. Stir vigorously from the bottom upwards, breaking up any larger pieces of egg which have set. When all except smaller pieces have disappeared and the rice seems quite dry (which means that the egg is completely cooked). stir in 3 teaspoons soy sauce and remove from the heat. Return the rice to the pan in which it was boiled and cover. Wipe clean or wash the wok or large saucepan.

6 Set the prepared vegetables within easy reach. Heat 3 tablespoons oil in the wok or large pan, add the ginger and allow to fry for a few seconds. Add the onions and fry for another few seconds. Add the pepper and fry, stirring continuously, for 11f2-2 minutes. Add the bean!> and stir-fry for I minute. Add the mushrooms and cabbage and stir-fry for 1-2 minutes. Add and stir in another 3 teaspoons soy sauce. Tum the rice and egg into the vegetables, stir thoroughly and serve.