Rinse the rice under running water and drain.
Place in a heavy based pan with 2 1/2 cups of water and bring to the
boil. Simmer for about 10 minutes or until the surface water has been
absorbed and there are craters over the top of the rice. Turn off
the heat, cover the pan tightly and leave to stand. Heat a teaspoon
of the oil in a wok or frying pan and add the beaten eggs. Cook on
one side to make a thin omelette. Slide on to a plate, roll up, cut
into strips and set aside. Drain the dried mushrooms, reserving the
liquid and chop roughly. Heat the remaining oil in the wok, add the
spring onions, garlic and mushrooms. Stir fry for 3 minutes, then
add the sherry, soy sauce, sugar and six tablespoons of the mushroom
liquor. Bring to the boil and simmer for two minutes. Transfer rice
to a shallow serving dish, spoon over the mushrooms and their sauce
and garnish with omelette, cucumber match sticks and spring onion
curls.
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