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!
Teriyaki mushroom egg fried rice bowls
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
- 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.