CookSmart (15th Issue) Page12

EatSmart Recipes

Stewed Steamed Rice with Conpoy & Egg

"3 Less" and "More Fruit and Vegetables" Dish

Feature

Simple ingredients plus creativity make this wonderful dish. Egg is rich in protein, and can be used as a meat alternative. Cooking white and yolk separately not only maintains the nutrient content of the whole egg, but also adds colours to the dish.

Carmela LEE

Registered Dietitian (UK); Education Sub-committee of Hong Kong Nutritional Association

Cooking Method

1. Blanch the sectioned vegetable. Let stand.
2. Rinse rice. Add water and cook until done. Let stand.
3. Heat the wok. Stir-fry the egg white until done. Let stand.
4. Put the rice on a plate. Let stand.
5. Bring the broth to the boil. Add the dried scallops, vegetable, egg white, and then the cornstarch water and yolk. Pour over the rice to serve.