mushroomsalad_rice_bowl
210522 | Fast and easy lunch bowl.

White rice with oyster mushrooms, carrots and batavia leafs.

2 Portions | 25 minutes

Ingredients


Set a pot on the stove on high heat and add a few drops of oil. Add the rice and let it sit until the rice starts crackling lightly. Stir the rice and add a few pinches of salt. Gentrly add two cups of water. Close the lid until the water starts boiling. Turn down the heat to the lowest setting, skew the lid to create a small gap for the steam to escape. Once the water calms down, close the lid again and let the rice simmer. After 10-15 minutes, turn of the heat completely and keep the lid closed until serving.

While the rice cooks, coarsely chop the ingredients to what ever shape and size you prefer. Put a pan on the stove, turn on the heat to a medium-high setting and add some oil. Test the heat by adding one piece of carrot and wait until it starts sizzling. Add the rest carrots and roast them until they turn yellowish. Add the spring onions. If you want the mushrooms roasted, add them as well. Add a few shots of soy sauce and stir the mix.

Now add the salad and the garlic chive. If you prefer the mushrooms steamed, add them now. The salad quickly looses its volume. Add a pinch of salt, pepper and some ground chili. Turn off the heat, keeping the pan on the stove for another few minutes and stir occasionally.

Serve the vegetables on the rice and garnish with sesame seeds.