1

GARDEN TO TABLE
FRIED RICE SERVED IN SALAD CUPS
VOLUNTEER NOTES: Double recipe. There may be some additional
vegetables added to this recipe.

What to collect

Ingredients

Knives

3 cups white long grain rice

Boards

3 eggs

Metric measuring cups and spoons

salt and pepper

Bowls

canola oil for frying

Frying pans

mung bean sprouts

Wok

1 small handful of dried, wood

Spatula

ear fungus, soaked in hot water

Chop sticks or wooden spoon

carrots, finely chopped

1 medium onion, chopped
2 cloves garlic, finely chopped
1 tablespoon soy sauce or to
taste
1 teaspoon salt
lettuce cups to serve, carefully
separated and washed

1. Boil rice, drain well and leave in fridge to dry out overnight.
2. Lightly beat the eggs with the salt and pepper.
3. Heat a wok or frying pan and add 2 tablespoons of the oil. When the
oil is hot, add the eggs and make an omelette. Remove from wok and
slice into strips.
4. Heat another 2 tablespoons of oil in the wok and add onion, garlic,
wood ear fungus, carrots and fry for a couple of minutes.
5. Remove from heat and add mung bean sprouts and bean sprouts. Put
aside.
6. In another frying pan add 2 tablespoons oil. Add the rice. Stir-fry for a
few minutes, using chopsticks or a wooden spoon to break it apart.
Stir in soy sauce and vegetable mixture.
7. Spoon mixture into lettuce cups.
8. Serve at once. Eat by rolling up the stir-fry mix in lettuce leaves.