TERIYAKI MUSHROOM EGG FRIED RICE BOWLS

Hoooly yum. These teriyaki mushroom bowls are the bomb. Excuse the obnoxiousness, but seriously – juicy mushrooms in a sweet, salty and sticky sauce? They totally deserve it. Especially when they’re served with homemade egg fried rice and steamed pak choi – an East Asian-inspired bowl of deliciousness.

Okay, I’ll stop with the clichés now. I just wanted to make it clear just how amazing this recipe is (if I do say so myself) before moving on.

The teriyaki sauce is actually really easy to make – it’s mostly just soy sauce and honey, with a few additional ingredients for extra pops of flavour (has there ever been a time when fresh garlic didn’t improve a dish?). Let the mushrooms bubble away in the sauce for a little while until it thickens up and gets nice and sticky. I tell you, this stuff is dangerously good.

Moving on to the rice before I pass out…

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. ....................................

for full recipes please see : www.amuse-your-bouche.com

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