Teriyaki mushroom egg fried rice bowls

• Vegetarian
• Gluten free

• Produce

  • 1 clove Garlic
  • 1/2 tsp Ginger
  • 16 Mushrooms, medium
  • 1 head Pak choi
  • 1 Spring onion, small

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Honey or agave
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 250 g White rice, cooked

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tbsp Vegetable oil

• Liquids

  • 2 tbsp Water

Found on amuse-your-bouche.com

Description

Ingredients

• 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
• 1 head pak choi
• 2 tbsp water
• ½ tbsp oil
• 3 eggs, lightly beaten
• 250g (~ 1⅔ cups) cooked white rice
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• 1 small spring onion, sliced

Directions

• 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.