Teriyâki mushroom egg fried rice bowls


Teriyâki mushroom egg fried rice bowls

 recipe by Becca @ Amuse Your Bouche(thank you)



Baca Juga




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.

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