Rice Bowls with Mushrooms, Avocados and Fried Eggs | RICARDO
A satisfying vegetarian dinner recipe featuring savoury mushrooms, creamy avocado and crispy fried eggs over rice. It’s quick, budget-friendly and perfect for weeknights.
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Cooking tools:
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Stove
- Nonstick skillet
- Fork
- Mixing bowl
- Serving bowl
Ingredients
- 2 cups (430 g) Calrose rice (sushi rice)
- 2 cups (500 ml) water
- 1 lb (450 g) white mushrooms, coarsely chopped
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) hoisin sauce
- 3 cups (255 g) red cabbage, thinly sliced on a mandoline
- 2 tsp (10 ml) rice vinegar
- 4 eggs
- 2 avocados, ripe but firm, sliced
- Roasted sesame seeds, to taste
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