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Speedy miso rice bowl
Speedy miso rice bowl
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Prep Time:
7 minutes
Cook Time:
10 minutes
Total Time:
17 minutes
Whip up a delicious gluten-free dinner in just 17 minutes!
Ingredients:
  • 2 bunches broccolini, trimmed
  • 16.80 gm coconut oil
  • 2 garlic cloves, thinly sliced
  • 1/4 tsp dried chilli flakes
  • 2 green shallots, thinly sliced
  • 150g oyster mushrooms
  • 10.60 gm soy sauce
  • 450g Uncle Ben's® Microwave Brown Rice, cooked
  • Sesame seeds, to serve
  • 24.00 gm white miso paste
  • 20.00 gm mirin seasoning
  • 1 1/2 tsp fresh ginger, finely grated
  • 1 tsp sesame oil
Instructions:
  • Combine all the miso dressing ingredients in a small bowl and whisk until well blended. Set aside.
  • Place broccolini in a microwave-safe bowl, cover, and microwave on High for 2 minutes until just tender. Heat 3 tsp of coconut oil in a large non-stick pan over medium-high heat. Add garlic, chili, and white part of shallot, cook for 30 seconds until aromatic. Add mushrooms and cook for 1 minute until tender. Stir in broccolini and soy sauce, cook for an additional minute until tender crisp. Transfer to a serving bowl and keep warm.
  • In the same pan, gently heat up the remaining oil over medium heat. Carefully crack the eggs into the pan. Cook for 3 minutes until the yolks are soft. Gently flip the eggs over and then remove them from the heat.
  • Spoon rice into bowls. Add veggie mixture and eggs on top. Drizzle with miso dressing. Sprinkle with sesame seeds and the rest of the green shallot.

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