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…
Egg fried rice is a brilliant way to use up leftover rice from the night before. You can use freshly cooked rice if you prefer, but it’s actually better to use leftover rice – it’s a bit dryer and just seems to work better. Just add some scrambled eggs and a dash of soy sauce, and you’ve got egg fried rice! Of course, you can liven it up with added veggies if you like, but since I was serving mine with those amazing teriyaki mushrooms, I kept mine simple.
And finally, the pak choi, which I simply steamed. With such strong flavours in the teriyaki mushrooms, I wanted to keep it simple. You could use broccoli, asparagus, or any other green cabbage if you can’t find pak choi.
So there are a few elements to this recipe, but trust me, they all work so well together. It’s worth using a few pans for these teriyaki mushroom egg fried rice bowls!
- 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
- 1 head pak choi
- 2 tbsp water
- 1/2 tbsp oil
- 3 eggs, lightly beaten
- 250 g cooked white rice (~ 1 2/3 cups)
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- 1 small spring onion, sliced
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.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.