Teriyaki Mushroom Egg Fied Rice Bowls #vegetarian #dinner

These teriyaki mushroom bowls are the bomb. Reason the offensiveness, however genuinely – succulent mushrooms in a sweet, salty and sticky sauce? They thoroughly merit it. Particularly when they're presented with hand crafted egg browned rice and steamed pak choi – an East Asian-motivated bowl of delectability.

The teriyaki sauce is very simple to make – it's for the most part just soy sauce and nectar, with a couple of extra elements for additional flies of flavor (has there ever been when crisp garlic didn't improve a dish?). Give the mushrooms a chance to bubble away in the sauce for a brief period until it thickens up and gets decent and sticky. I let you know, this stuff is hazardously great.

Egg singed rice is a splendid method to go through extra rice from the prior night. You can utilize crisply cooked rice on the off chance that you like, however it's in reality better to utilize extra rice – it's a bit dryer and just appears to work better. Simply include some fried eggs and a dash of soy sauce, and you have egg fricasseed rice! Obviously, you can liven it up with included veggies on the off chance that you like, yet since I was serving mine with those astonishing teriyaki mushrooms, I kept mine basic.

Lastly, the pak choi, which I essentially steamed. With such solid flavors in the teriyaki mushrooms, I needed to keep it straightforward. You could utilize broccoli, asparagus, or some other green cabbage in the event that you can't discover pak choi.

So there are a couple of components to this formula, however trust me, they all work so well together. It merits utilizing a couple of searches for gold teriyaki mushroom egg broiled rice bowls!

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 detail : bit.ly/2L3wzOr