This recipe is from “The Global Vegetarian Kitchen” by Troth Wells.
1 cucumber, finely sliced into long strips
2 Tablespoons white vinegar
1 teaspoon brown sugar
2 cups rice
1 egg, beaten (optional or you can fry the egg and serve it on top or make an omelet as described below.
2 carrots, cut into thin sticks
1 zucchini, sliced into thin strips
4 mushrooms, sliced finely
5 cups spinach or other greens, chopped, parboiled and squeezed to remove excess water
1 cup bean sprouts parboiled and squeezed to remove excess water
2 Tablespoons sesame oil
1-2 teaspoons sesame seeds
Mix the vinegar with the sugar and soak the cucumber strips in this, turning from time to time while you prepare the rest of the dish.
Cook the rice in boiling water for 10-15 minutes (I bring my rice to a bowl uncovered, then immediately turn it to low, which is two on my stove, and cook it covered without peeking and definitely without stirring for 10-15 minutes. The cooking time increases when you are cooking a larger amount of rice).
If using the egg for an omelet, heat a little oil in a wok and when hot, pour in the egg, swirling it round the pan to spread out and make an omelet. Cook till browned, and then set aside and cut into strips.
Next, saute the carrots until softening. Then add the zucchini and mushrooms. When almost done, add the spinach and bean sprouts and cook for a short while only.
Spoon in the sesame oil, half the sesame seeds and a little salt. Stir-fry for a further minute or two.
Scoop out onto a serving dish. Add the omelet strips if using, and top with the cucumber and a few more sesame seeds.