For Asian rice with mussels, bring 150 g long-grain rice to a boil with twice as much water and salt. Cook for about 15-20 minutes.
Clean the mussels and cook them in plenty of salted water for 15 minutes until they open. In the meantime, thoroughly verquril the egg, season with salt and pepper, put it in the still cold coated pan and pour it out as thinly as possible.
Heat the pan and let the egg set and turn. Cut the egg patty into thin strips. Wash the leeks and cut them into rings and fry them in the pan with a little oil.
Remove the mussel meat from the shell and add it. Add the cooked rice, the egg strips and fry for 5 minutes. Finally, season with salt and pepper.
As decoration you can leave 1 mussel per plate in the shell.