Rice Pan with Mushrooms

Ingredients

• 300 g long grain rice
• 50 g dried Mu-Err mushroom (cloud ear mushrooms)
• soy sauce
• pepper (ground)
• 2 tbsp peanut oil
• 2 Spring Onions

Instructions

1. 1.

   Soak the mushrooms in warm water.

2. 2.

   Bring the rice to a boil with slightly less than double the amount of lightly salted water and simmer covered over low heat for about 25 minutes. Let it cool. Clean the spring onions and cut them diagonally into rings.

3. 3.

   Heat the peanut oil in a wok, stir-fry the cold rice for about 3 minutes. Season with soy sauce and pepper, add the spring onion rings and drained mushrooms, and continue stir-frying for another 2 minutes. Serve in bowls.