2 - 3 cups left over; pot roast, potatoes, onions, carrots, cut in small pieces
3 eggs, beaten
1 Cup rice
2 cups mead
1/2 cup oyster sauce
1/4 soy sauce
2 tablespoons butter
1 tablespoon olive oil
Add rice and mead to sauce pan bring to a boil, reduce heat, cover and simmer for 20 minutes.
Melt butter over low heat, pour in egg and cook without stirring or turning, when firm fold onto a cutting board. Heat same pan over medium heat, add oil when hot stir in left overs cook 3 - 5 minutes. Stir in rice, cook for 2 minutes before stirring sauce. Chop and fold in egg before serving.
Bon Appétit,
Anthony
3 eggs, beaten
1 Cup rice
2 cups mead
1/2 cup oyster sauce
1/4 soy sauce
2 tablespoons butter
1 tablespoon olive oil
Add rice and mead to sauce pan bring to a boil, reduce heat, cover and simmer for 20 minutes.
Melt butter over low heat, pour in egg and cook without stirring or turning, when firm fold onto a cutting board. Heat same pan over medium heat, add oil when hot stir in left overs cook 3 - 5 minutes. Stir in rice, cook for 2 minutes before stirring sauce. Chop and fold in egg before serving.
Bon Appétit,
Anthony
