Egg and Mushroom Rice with Leftovers #ShortcutEggsperts

I find I always have leftovers in my fridge and I hate to throw them away especially if there is quite a lot left over. One of the main things I find I have left over are vegetables and rice.

This recipe is perfect for leftover rice. In fact, it is best made with leftover rice.

It is easy to do and quick as well and can be used with a variety of vegetables.

 

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You will need –

Leftover boiled rice about 3 cups

100 gms mushrooms

2 eggs

Chopped Spring onions

1 tsp minced garlic

Method 

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Saute the mushrooms with garlic in butter.

Add the rice and fry for 2 minutes.

Add some Soy sauce (about 2 tablespoons)

Break the egg and add to the rice.

Mix through the rice.

Add the spring onions and cover and simmer for about 5 minutes.

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Serve with a curry or fried chicken or enjoy as is.

Update:

It’s British Egg Week (6th – 12th October) and I am really happy to share this video where I participated in a BritMums Google+ Hangout where a few mums shared their recipes of making meals with leftovers and eggs.

 

Proud to be a Shortcut Eggspert with British Lion Eggs

Logo for BritMums Shortcut Eggsperts copy

Disclaimer: I was sent a shopping voucher to purchase the ingredients. All ideas and opinions are my own.

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