Ingredients
- 1 cup long white rice rinsed
- 2 garlic cloves minced
- 3 cm ginger minced
- 100 g enoki mushrooms
- 150 g firm tofu
- 1 Chinese sausage omit for vegetarian
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 eggs lightly whisked
- 3 shallots sliced thin
- Chilli flakes to serve
Instructions
- In the Panasonic Rice and Multi Cooker add rice, garlic, ginger, enoki mushrooms, tofu, Chinese sausage, oyster sauce, sesame oil and rice wine vinegar and add 1 1/2 cups of water.
- Set your rice and multi cooker to the clay pot setting and start.
- When rice is finished pour in the eggs and gently stir through the rice. Close the lid and let the residual heat cook the eggs. After 5 minutes open the lid and stir through shallots.
- Serve with chilli flakes and shallots
