Veggie rice pot

INGREDIENTS

• a quarter tsp black pepper
• 1 tbsp sunflower oil
• 1 red bell peppers
• 1 yellow bell peppers
• 9 oz shiitake mushrooms
• 9 oz long grain rice
• 2 clove garlic
• 1 tsp pumpkin pie spice
• 3 tbsp dry sherry
• 5 oz peas
• 2 tsp sesame oil
• 2 eggs
• 4 spring onions
• 1 tbsp soy sauce

TOOLS

• 1 knife
• 1 kettle
• 1 wooden spoon
• 1 board
• 1 fork
• 1 large frying pan
• 1 frying pan
• 1 lid

Cut the bell peppers in half, then remove the seeds. Peel the garlic cloves and chop them finely. Cut the spring onions diagonally.

Pour 1.7 cups of water into the kettle and boil.

Heat a large frying pan and add sunflower oil. Warm the pan and add bell peppers slices and shiitake mushrooms. Stir with wooden spoon and cook for 3 minutes. Add long grain rice to the pan, as well as pumpkin pie spice, dry sherry, chopped garlic. Stir with wooden spoon for 2 minutes then pour 1.5 cups of hot water into the pan. Cover with lid and lower heat to simmer for 17 minutes then take off lid from large frying pan . Add peas to the large frying pan then cover the large frying pan with a lid. Cook for 3 more minutes.

Put 1 tsp of sesame oil in another frying pan. Crack eggs into the frying pan, and spread it over a wooden spoon. Cook for 3 minutes to get an omelette. Turn the heat off of the frying pan.

Place the omelette on a board. Then, roll the omelette to get a rolled omelette.

Shred the omelette roll.

Put the large frying pan back over medium heat. Add the shredded eggs and cook for 2 minutes, stirring occasionally with a fork. Add the onion slices, black pepper, soy sauce and 1 tsp of sesame oil and cook for 1 minute.

It’s ready to be served !