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Mushroom Salmon Rice with Tomato Basil Eggs
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GemMushroom Salmon Rice with Tomato Basil Eggs
A quick one pot rice accompanied by creamy and delicious tomato eggs. To make tomato eggs slightly different, I added fresh basil leaves. Simple and easy to make and delicious!
Ingredient
Food ration :
2 Servings
3/4-1 cup
uncooked brown rice
200 g
salmon
300 g
mushrooms
3
eggs
250 ml
dashi broth
300 g
cherry tomatoes
Handful
Basil leaves
1 tbsp
minced garlic
Cooking instructions
* Step 1
Cook brown rice and mushrooms in rice cooker. When rice is about 10 mins to being done, place salmon. Using residual heat to cook, will prevent the salmon from drying out.
* Step 2
Stir-fry eggs briefly till they are about 50% done. They should still be quite wet and half-cooked. Set aside.
* Step 3
Stir-fry minced garlic and cherry tomatoes till juices come out. Add in dashi broth and cook for 10 mins. Switch off heat, add in eggs and basil and mix it around till the basil have just wilted. The eggs will cook in the remaining heat.
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