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