Egg foo yung-style omelettes

• Free range eggs8
• Beansprouts300g
• Spring onions1 bunch
• Closed cup mushrooms150g
• Soy sauce1 tbsp (15ml)
• Vegetable oilstore cupboard1½ tbsp (20ml)
• Basmati rice300g

Plus salt and pepper. About £3.90 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack.

2. 2

   Stir-fry 150g sliced mushrooms in a little oil for 4 minutes, add 300g beansprouts and sliced spring onions for 1 minute, then tip into a bowl.

3. 3

   Beat 8 eggs with 1 tbsp soy sauce and stir in the veg.

4. 4

   Cook a quarter of the mixture at a time in a lightly oiled frying pan for 2 minutes on each side. Serve on the rice with the rest of the soy sauce.