Last Night’s Dinner: Mushroom Egg Foo Yung

So, what do vegetarians eat? Well, last night we made a rather comforting bowl of Mushroom Egg Foo Yung with Fried Rice.

It’s perhaps fitting that it should be the first of our ‘Last Night’s Dinner’ entries as I’ve long been a lover of this dish – except I only used to have it in takeaway form with that signature taste of nasty MSG. Ella is a convert to the home-cooked version.

Basically, of course, it’s a mushroom omelette with rice. For the omelette we stir fried chestnut mushrooms with a split of sunflower and sesame oil before adding the beaten eggs. This is done after making the rice though. And the trick to good fred rice is to boil the rice well in advance and leave to cool completely. Trying to fry hot, just-boiled rice is self-defeating as it steams and becomes puddingy. While frying we added a clove of garlic, some chopped spring (salad) onions and some peas – a little greenery is always good. And, of course, soy sauce. When the rice looks slightly glistening and crackles a bit in the pan, then you’re getting there. Then make the omelette, chop it up slightly once it’s set and golden – and bowl it up. Comfort food for a Sunday night.

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