TERIYAKI MUSHROOM EGG FRIED RICE BOWLS #vegetarian #asianfood

TERIYAKI MUSHROOM EGG FRIED RICE BOWLS #vegetarian #asianfood

Hoooly yum. These teriyaki mushroom bowls are the bomb. Reason the repulsiveness, anyway really – delicious mushrooms in a sweet, salty and clingy sauce? They altogether merit it. Especially when they're given hand made egg carmelized rice and steamed pak choi – an East Asian-persuaded bowl of lusciousness.

Okay, I'll stop with the trendy expressions now. I essentially expected to make it clear precisely how shocking this recipe is (in case I do say so myself) before continuing forward.

The teriyaki sauce is easy to make – it's generally just soy sauce and nectar, with a few additional components for extra flies of flavor (has there ever been when fresh garlic didn't improve a dish?). Allow the mushrooms to bubble away in the sauce for a concise period until it thickens up and gets fair and clingy. I let you know, this stuff is unsafely extraordinary.

Also Try Our Recipe : ARTICHOKE FISH (VEGAN)

TERIYAKI MUSHROOM EGG FRIED RICE BOWLS #vegetarian #asianfood

INGREDIENTS
FOR THE TERIYAKI MUSHROOMS:

  • 1/2 tbsp oil
  • ~ 16 medium mushrooms, quartered
  • 1 tbsp honey or agave
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1/2 tsp minced ginger
  • 1 clove garlic, minced
  • Black pepper

FOR THE PAK CHOI:

  • 1 head pak choi
  • 2 tbsp water

FOR THE SIMPLE EGG FRIED RICE:

  • 1/2 tbsp oil
  • 3 eggs, lightly beaten
  • 250 g cooked white rice (~ 1 2/3 cups)
  • 1 tbsp soy sauce

TO SERVE:

  • 1 tsp sesame seeds
  • 1 small spring onion, sliced

INSTRUCTIONS

  1. Heat the oil in a frying pan, and add the quartered mushrooms. Cook over a medium heat for 5 minutes, until soft.
  2. In a small bowl, add the honey / agave, rice vinegar, soy sauce, ginger, garlic, and plenty of black pepper. Mix to combine, and pour over the mushrooms. Cook over a medium-high heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky.
  3. While the mushrooms are cooking, prepare the pak choi. Remove the end, and separate into separate leaves. Place the leaves in a frying pan with a little water, and bring to a simmer. Steam for around 5 minutes, or until tender.
  4. To make the egg fried rice, heat a little oil in a frying pan, and add the eggs. Cook over a fairly low heat for 5 minutes, stirring regularly, until fully cooked. Add the cooked rice and soy sauce, and cook until hot.
  5. Serve the egg fried rice topped with the teriyaki mushrooms, steamed pak choi, and some sesame seeds and chopped spring onions.
For More Details : bit.ly/2L3wzOr

Read More Our Recipe : CHEESY PROTEIN PASTA RECIPE

Post a comment

0 Comments