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£10/kgA super speedy supper that satisfies - the richness of the roasted mushrooms is gently elevated with a sweet, sour and fiery dressing. Jasmine rice can easily be swapped for another variety, such as Essential Basmati, or another grain if preferred.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 230ºC, gas mark 8. In a large roasting tin, toss the mixed mushrooms and sunflower oil together, then season and roast for 10-15 minutes, or until golden and juicy.
Meanwhile, boil the rice until tender, for about 10 minutes, then drain. Combine the soy, ginger, vinegar, honey and sesame oil in a small bowl.
Fill a frying pan 2/3 of the way up with water and bring to the boil. Turn the heat down and break in the eggs, then simmer for 3 minutes, or until the whites are opaque. Lift the eggs out onto kitchen paper to absorb any excess moisture. Serve the eggs and mushrooms on top of the rice, drizzled with the gingery dressing and sprinkled with chopped chives.
How do you like your eggs? Fried or boiled would also work a treat in this recipe. Or as an alternative meal, you could try using the roasted mushrooms and dressing as an omelette filling.
Typical values per serving when made using specific products in recipe
Energy | 2,004kJ/ 479kcals |
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Fat | 21g |
Saturated Fat | 3.5g |
Carbohydrates | 55g |
Sugars | 7.9g |
Fibre | 3.4g |
Protein | 19g |
Salt | 1.7g |
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