Rice Bowls with Mushrooms and Fried Eggs (4)

A vibrant recipe from Claire Thomson to beat off those January blues.

Rice Bowls with Mushrooms and Fried Eggs (4)
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Rice Bowls with Mushrooms and Fried Eggs (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix all of the ingredients for the dressing together and put to one side in a small serving bowl.
  2. Wash and cook the rice in 450ml of water in a pan covered with a tight-fitting lid for between 15 to 20 minutes, until all the water is absorbed and the rice is tender.
  3. Get ready to stir-fry with a wok or large frying pan over a high heat.
  4. Stir-fry the carrot in one tablespoon of oil for about one minute until lightly bronzed but still with crunch, then put to one side on a plate. Next, fry the tofu and mushrooms using a splash more oil for a couple of minutes until just coloured. Put to one side with the carrot.
  5. Steam or boil the broccoli florets for two minutes, then drain.When the rice is ready, at the last minute, fry the eggs in a splash more oil over a moderate to high heat to your liking, for between two to four minutes.
  6. Divide the rice among the serving bowls, adding the stir-fried vegetables and tofu, the steamed broccoli, softened beansprouts and, finally, place the egg on top. Then spoon over the sesame dressing.
  7. Add the kimchi, if using, and the sliced spring onions. Scatter with extra toasted sesame at the table if you like, and add a few drops of chilli sauce or hot sauce of choice. Alternatively, you can use more chilli flakes or chilli paste to taste.
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