Preparation time: 15
Cooking time: 30 mins
Difficulty: Easy - for beginners
Japanese sushi rice 500g
Turmeric 1 level tsp
Cardamom pods 2-3
1-2 cloves garlic
1tbl sp fresh ginger
1 chilli (de seeded if you wish or omit if you don't like any 'warmth'.
Left overs e.g. Chicken, bacon etc
3-4 spring onions
Oil 1 tbl sp.
If you don't have left over sticky rice do this :
Cover rice so water is 2 fingers above rice or just over an inch. Leave for 30 mins.
Bring rice to boil. Ensure the pan has tight fitting lid.
Simmer for 5 mins.
Turn off heat and leave covered so the rice cooks in the steam for 30 mins.
Allow to cool and then refrigerate.
If you have your rice chilled already, move in to . . .
Use all bar one egg to make thin omelettes. Slice n dice and set aside.
Warm all spices and chilli in in 1tbl sp of oil.
Add all ingredients into wok, add the final egg and keep rice moving with chops sticks and by rolling it in the pan.
Add soy sauce to taste.
Adjust recipe to suit taste. And remember japanese rice is easy to over cook.