- Recipes Home
- Interest Groups
|Short grain rice||2 3⁄4 Cup (44 tbs)|
|Dried mushrooms||6 , soaked in cold water for 30 minutes and drained|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sake/Dry sherry||1⁄3 Cup (5.33 tbs)|
|Chicken breasts||2 , skinned, boned and cut into strips|
|Frozen green peas||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 3324 Calories from Fat 1125
% Daily Value*
Total Fat 127 g195.7%
Saturated Fat 19.3 g96.3%
Trans Fat 0.1 g
Cholesterol 622.5 mg
Sodium 5170.6 mg215.4%
Total Carbohydrates 380 g126.7%
Dietary Fiber 22.1 g88.4%
Sugars 15.9 g
Protein 134 g269%
Vitamin A 33.4% Vitamin C 104.8%
Calcium 16.2% Iron 144.3%
*Based on a 2000 Calorie diet
Remove the stalks from the mushrooms and cook the caps in boiling water for 5 minutes, drain then cut into slices.
Put the soy sauce, sake or sherry and sugar into a large saucepan and bring to the boil, stirring constantly until the sugar has dissolved.
Add the chicken strips and peas to the pan and reduce the heat to low.
Cover and simmer for 5 minutes, or until the chicken strips are cooked.
Remove from the heat and set aside.
Heat the oil in a small frying-pan.
When it is hot, add the eggs and cook for 2 minutes, or until the bottom has set and is browned.
Turn over the omelet and cook for 2 minutes on the other side.
Slide the omelet on to a plate and cut into strips.
When the rice is cooked, transfer it to a warmed serving bowl.
Arrange the chicken strips and peas on top and pour over the chicken cooking liquid.
Scatter over the mushrooms and omelet strips and serve at once.