Teriyaki mushroom egg fried rice bowls
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  • 30 mins Total time
  • 30 mins Author
  • 2 Ingredients For the teriyaki mushrooms
  • ½ tbsp oil ~ 16 medium mushrooms, quartered 1 tbsp honey or agave 1 tbsp rice vinegar 2 tbsp soy sauce ½ 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: ½ tbsp oil 3 eggs, lightly beaten 250g (~ 1⅔ cups) cooked white rice 1 tbsp soy sauce To serve: 1 tsp sesame seeds 1 small spring onion, sliced Instructions Heat the oil in a frying pan, and add the quartered mushrooms. Cook over a medium heat for 5 minutes, until soft. 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. 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. 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. Serve the egg fried rice topped with the teriyaki mushrooms, steamed pak choi, and some sesame seeds and chopped spring onions. 3.4.3177



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