4 cups - Cooked white Rice
Beaten eggs- 2
3 tbsp - Sesame oil
6 tbsp -Vegetable oil
1 cup- Chopped Spring onions
2 tbsp - Chopped Garlic
2 tsp- Finely chopped fresh Ginger
2 - Dry thin Red Chillies
1 cup - Chopped Mushrooms
2 tbsp - Oriental chilli sauce or 'sambal oelek'
1 tbsp - Oyster sauce (optional)
2 tbsp - Dark low-sodium soy sauce
1/2 tsp - Freshly ground pepper
Salt to taste
1/2 cup - Chopped coriander or spring-onions for the garnishing.
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.know more