• ¼ leek or onion chopped
  • 4 garlic cloves chopped in ¼s
  • 1 tablespoon chives (dried or fresh chopped)
  • ½ cup rice (best boiled with a clove of garlic chopped in ½ and salt to taste, rinsed after cooking and well drained. I cook early that morning to assist in the dying process)
  • 1 tablespoon olive oil
  • 4 eggs beaten with salt and pepper to taste
  • 1 red capsicum washed and chopped
  • 1 bunch asparagus washed and chopped
  • 1 bunch broccolini washed and chopped
  • 80 gms English spinach washed and well drained
  • 1 cup mixed mushrooms chopped and washed
  • 3 tablespoons sesame oil
  • Additional olive oil if required


  1. Prepare all before starting to cook
  2. Heat olive oil in pan
  3. Sauté leek, chives ¼ garlic clove, salt to taste. Remove from pan onto paper towel to remove excess oil and garlic clove.
  4. Pour eggs in pan (add additional oil if required). Stir as they cook to scramble. Remove when cooked.
  5. Cook capsicum, asparagus and broccolini with additional ¼ clove garlic and salt to taste. Add 1 tablespoon sesame oil to taste. Remove. Place on paper towel to remove excess oi and garlic clove.
  6. Lightly cook spinach with ¼ garlic clove. Place on paper towel to remove excess oil and garlic clove.
  7. Add 2 tablespoons sesame oil. Add rice. Turn as heat through. Remove from pan.
  8. Add mushrooms, salt and additional oil olive if required. Cook until desired consistency.
  9. Add all vegetables to mushrooms. Mix as heat through. Add rice and eggs. Mix through as reheat.



  • To add additional flavour, Italian or Spanish sausages pre chopped and cooked in pan after cooking of mushrooms work well, as does Prosciutto.
  • Chilli and Tumeric add a bit of additional flavour
  • Serve with lemon or lime if preferred