Recipe: Speedy miso rice bowl
How to Make:
- For the miso dressing, whisk all ingredients together in a small bowl. Set aside.
- Place broccolini in a heatproof bowl and cover. Microwave on High for 2 minutes or until just tender. Heat 3 tsp of the coconut oil in a large non-stick frying pan over medium-high heat. Add garlic, chilli and white part of shallot. Cook, stirring, for 30 seconds or until aromatic. Add the mushrooms. Cook for 1 minute or until just tender. Add the broccolini and soy sauce. Cook for 1 minute or until tender crisp. Transfer to a bowl. Keep warm.
- Heat remaining oil in pan over medium heat. Crack eggs into pan. Cook for 3 minutes for soft yolks. Carefully turn. Remove from heat.
- Divide rice among serving bowls. Top with vegetable mixture and eggs. Drizzle with miso dressing. Sprinkle with sesame seeds and remaining green shallot.
Time for preparing:
10 min.
Servings:
4
Ingredients:
- 2 bunches broccolini, trimmed
- 1 tablespoon coconut oil
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon dried chilli flakes
- 2 green shallots, thinly sliced
- 150g oyster mushrooms
- 1 teaspoon soy sauce
- 4 eggs
- 450g Uncle Ben's® Microwave Brown Rice, cooked
- Sesame seeds, to serve Miso dressing
- 1 tablespoon white miso paste
- 2 tablespoons mirin seasoning
- 1 1/2 teaspoons fresh ginger, finely grated
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
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