2-4 servings
Ingredients
For the mushrooms and rice
- 1 red onion sliced
- 1 tbsp rapeseed oil
- 3 cloves garlic sliced
- Thumb size ginger grated
- 300 g mushrooms of choice chopped
- 240 g cooked rice–I used 1/2 white basmati and 1/2 whole grain
- 2 tbsp hoisin sauce
- 1 tsp mirin
- 2 tbsp Tamari
- 2 tsp brown rice miso
- 3 tbsp coconut milk
- 3 tbsp coconut cream or yogurt
- Pinch sea salt
- 1 tbsp toasted sesame oil
- Pinch chilli flakes
- Squeeze lime juice
For the toppings
- 1 bunch of spring onions chopped
- 1 tbsp rapeseed oil
- 250 g mushrooms chopped
- 1 tbsp toasted sesame oil
- 1/2 sea salt
- Sesame seeds toasted
- 2 spring onions sliced
- Fresh coriander
Instructions
- In a large frying pan, fry the onion with the oil on a medium heat until soft and caramelising. Now add in the garlic & ginger and fry for a further minute.
- Now add in the mushrooms and cook for 4-5 minutes until soft.
- Next, add in the rice, hoisin, mirin, tamari, miso and coconut milk, stir to combine and cook for 5 minutes.
- In a separate pan, fry the spring onion with oil on a low to medium heat until soft. Now add the mushrooms and cook until soft. Add the toasted sesame oil and season with salt.
- Finally, stir in the coconut cream, salt, toasted sesame, chilli flakes and lime juice.
- Top with mushrooms, sesame seeds, spring onions and fresh coriander.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.