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

This week on our Youtube series, Let's Cook, Charmaine cooks her recipe which 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.This week on our Youtube series, Let's Cook. For more quick and easy dinner ideas, check out our one-pot recipes and Let's Cook recipes. 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 it to soak in enough water to just cover it. Bring a kettle of water to the boil. Put the mushroom powder or stock in a heatproof jug with 300ml just-boiled water and stir to dissolve.
Put a 20cm casserole dish or pan onto 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 the mushroom stock, scraping up all the fond or ‘tasty bits’ at the bottom. After 5 minutes, turn the heat down to medium-low and add the butter. Season with a little 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 the rice vinegar. Separate the egg, the add the white to the mushroom mixture and stir through vigorously.
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 some 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 you can see small craters forming on the surface. Tip the mushroom mixture on top of the cooking rice, then put on a lid, turn the heat down to low and cook for 10 minutes. After 10 minutes, turn off the heat and let the rice rest for 10 more minutes with the lid on.
While the rice cooks, make your quick pickle. Put the sliced radishes, rice vinegar and a pinch of salt in a bowl. When the mushroom rice is cooked, lift the lid, scatter with the salad onion greens and a generous amount of extra ketjap manis, if you like. Then top with the egg yolk, stirring it in until the mushroom rice is thick and glossy. Serve in small bowls on the table with the quick-pickled radishes alongside.