Teriyaki mushroom egg fried rice bowls

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!

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. ...
4. ..............

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