Teriyaki mushroom egg fried rice bowls

So there are a few elements to this recipe, but trust me, they all work so well together. It’s worth using a few pans for these teriyaki mushroom egg fried rice bowls!

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

Teriyaki mushroom egg fried rice bowls

  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. ...
  4. ..............
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