One-pot mushroom rice

Name: One-pot mushroom rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 150 g short grain rice such as Thai hom mali or sushi rice; 1½ tsp mushroom powder or stock; 150 g pack shiitake mushrooms, torn into smaller pieces, stalks separated and sliced; 15 g unsalted butter; 1 pinch/es white pepper; 15 g ginger, finely chopped; 2 clove/s garlic, grated; 2 salad onions, whites and greens thinly sliced and separated; ½ tbsp ketjap manis, plus extra for topping; ¼ tsp rice vinegar; 1 medium free range egg

Charmaine Katz's recipe has the comfort and vibrancy of fried egg and rice without having to use another pan. It’s a combination of a donburi and tamago kake gohan – the Japanese comfort food where raw egg is stirred into hot rice. Made in one pot, it really gets the most out of the mushrooms. See our one-pot recipes for more inspiration and follow Charmaine on Instagram.

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VegetarianHealthyLow fatLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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150g short grain rice such as Thai hom mali or sushi rice
1½ tsp mushroom powder or stock
150g pack shiitake mushrooms, torn into smaller pieces, stalks separated and sliced
15g unsalted butter
1 pinch/es white pepper
15g ginger, finely chopped
2 clove/s garlic, grated
2 salad onions, whites and greens thinly sliced and separated
½ tbsp ketjap manis, plus extra for topping
¼ tsp rice vinegar
1 medium free range egg

For the pickle

2 small radishes, thinly sliced
2 tbsp rice vinegar

Wash the rice several times until the water runs clear, then leave to soak in enough water to just cover it. Bring a kettle of water to the boil. Put the mushroom powder or stock into a heatproof jug with 300ml just-boiled water and stir to dissolve.
Place a 20cm casserole or pan over a high heat. Once hot, add the mushrooms and fry. After a few minutes, or if the mushrooms are catching too much, deglaze the pan with a splash of mushroom stock, scraping up all the fond or ‘tasty bits’ at the bottom. After 5 minutes, turn the heat down to mediumlow and add the butter. Season with the white pepper and a pinch of salt, then add the ginger, garlic and salad onion whites and fry gently for 2 minutes, stirring, until fragrant and smelling sweet. Tip into a small bowl and season with the ketjap manis and rice vinegar.
Put the pan back over a medium-low heat. Drain the rice from its soaking water, then add to the pan with the remaining mushroom stock (add more water to make it up to 300ml, if you need to) and a pinch of salt. Bring to the boil and let some of the water evaporate, until small craters form on the surface. Separate the egg, then add the white to the mushroom mix and stir through vigorously. Tip the mushroom mix on top of the cooking rice, then put on a lid, reduce the heat to low, cook for 10 minutes, then turn off the heat and let the rice rest for 10 minutes more with the lid on.
Meanwhile, make the pickle. Put the radishes, rice vinegar and a pinch of salt into a bowl. When the mushroom rice is cooked, lift the lid, scatter over the salad onion greens and a generous amount of extra ketjap manis, if you like. Top with the egg yolk and stir in until the mushroom rice is thick and glossy. Serve in small bowls on the table with the pickled radishes alongside.