Curry fried rice with fried egg

Name: Curry fried rice with fried egg
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 15 g dried. Mu-Err Mushrooms; 300 g Rice (e.g. basmati); 7-10 Tbsp salt, white pepper; 1 (approx. 100 g) thick slice of cooked ham; 1 collar Spring onions; 125 g Shiitake mushrooms; 200 g small mushrooms; 1-2 TABLESPOONS + 1 tsp oil; 2-3 TEASPOONS Curry; 3-4 Eggs (Gr. M)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

15 g dried. Mu-Err Mushrooms
300 g Rice (e.g. basmati)
7-10 Tbsp salt, white pepper
1 (approx. 100 g) thick slice of cooked ham
1 collar Spring onions
125 g Shiitake mushrooms
200 g small mushrooms
1-2 TABLESPOONS + 1 tsp oil
2-3 TEASPOONS Curry
3-4 Eggs (Gr. M)

Directions

1
Rinse off Mu-Err mushrooms. Pour over approx. 1/2 l boiling water and soak for approx. 30 minutes (follow the instructions on the package)
2
Put the rice in about 600 ml of boiling salted water. Cover and let it swell at low heat for 15-20 minutes until it has absorbed all the water
3
Cut the ham into strips. Clean, wash and chop the spring onions. Clean, clean and halve shiitake mushrooms and mushrooms. Drain Mu-Err-mushrooms well and cut them smaller if necessary
4
Heat 1-2 tablespoons of oil in a wok or large frying pan. Sauté spring onions, mushrooms and ham in portions. Sauté the curry in it. Add rice and stir-fry for 5-6 minutes
5
Heat 1 teaspoon of oil in a coated frying pan. Beat the eggs and fry them until they are fried. Turn and fry until golden brown. Season with salt and pepper. Season the fried rice and serve with the fried eggs