Egg And Beansprout Risotto
Ingredients
4 eggs
1 onion
1 slice green pepper deseeded
2 tbsp vegetable oil
125 g mushrooms
225 g cracked
400 g premium tomatoes
450 ml vegetable stock made with a stock cube
200 g beansprouts
4 tbsp satay stir-fry sauce
Instructions
6. Season well with salt and pepper, then turn the risotto into a warmed serving dish and garnish with the remaining egg and some fresh coriander leaves, if using.