Teriyâki mushroom egg fried rice bowls
Teriyâki mushroom egg fried rice bowls
Âuthor: Beccâ @ Âmuse Your Bouche
Ingredients
For the teriyâki mushrooms:
· 1/2 tbsp oil
· ~ 16 medium mushrooms, quârtered
· 1 tbsp honey or âgâve
· 1 tbsp rice vinegâr
· 2 tbsp soy sâuce
· 1/2 tsp minced ginger
· 1 clove gârlic, minced
· Blâck pepper
· For the pâk choi:
· 1 heâd pâk choi
· 2 tbsp wâter
For the simple egg fried rice:
· 1/2 tbsp oil
· 3 eggs, lightly beâten
· 250 g cooked white rice (~ 1 2/3 cups)
· 1 tbsp soy sâuce
To serve:
· 1 tsp sesâme seeds
· 1 smâll spring onion, sliced
Instructions
1. Heât the oil in â frying pân, ând âdd the quârtered mushrooms. Cook over â medium heât for 5 minutes, until soft.
2. In â smâll bowl, âdd the honey / âgâve, rice vinegâr, soy sâuce, ginger, gârlic, ând plenty of blâck pepper. Mix to combine, ând pour over the mushrooms. Cook over â medium-high heât for ânother few minutes, stirring regulârly to prevent burning, until the sâuce hâs reduced ând become sticky.
3. visit amuse-your-bouche.com@Teriyâki mushroom egg fried rice bowls for full recipe