Vegan Mushroom Brown Rice Bowl
400g brown rice
1 Knorr Vegetable Stock Pot
3tsp sesame oil
30g ginger, finely grated
80ml light soy sauce
80ml olive oil
20g porcini soaked in water
2 garlic cloves, finely chopped
1½ tbsp caster sugar
60ml rice wine vinegar
40g pine nuts
1½ tbsp roasted sesame seeds
Cook rice in a large saucepan together with the Knorr Vegetable Stock Pot until tender (18-20 minutes).
Drain water, add sesame oil, half the ginger, soy sauce and season to taste. Cover and keep warm.
Meanwhile, heat 2 tbsp olive oil in a large frying pan over high heat, add mushrooms, sauté until tender. Transfer to a bowl with a slotted spoon.
Add 1 tbsp olive oil to pan with garlic and remaining ginger and sauté until slightly coloured.
Sprinkle in sugar and allow caramelizing. Then deglaze with vinegar and remaining soy sauce. Stir in cooked mushrooms, pre-soaked porcini and return to bowl.
Heat remaining olive oil over high heat, add the rice and mushroom mix. Pour the beaten egg and stir fry for 30 seconds.
Ladle rice among bowls. Garnish with pine nuts & sesame seeds.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.