Mushroom Salmon Rice with Tomato Basil Eggs Recipe

Categories: Recipes

Mushroom Salmon Rice with Tomato Basil Eggs Recipe

Mushroom Salmon Rice with Tomato Basil Eggs

Mushroom Salmon Rice with Tomato Basil Eggs. Cook brown rice and mushrooms in rice cooker. Using residual heat to cook, will prevent the salmon from drying out. Place in shallow pan and arrange balls in sauce. Cook brown rice and mushrooms in rice cooker. Using residual heat to cook, will prevent the salmon from drying out. To make Mushroom Salmon Rice with Tomato Basil Eggs you need 10 ingredients and 3 steps quickly.

The ingredients needed to make Mushroom Salmon Rice with Tomato Basil Eggs:

of Salmon Mushroom Rice
3/4-1 cup of uncooked brown rice
200 g of salmon
300 g of mushrooms
of Tomato Basil Egg
3 of eggs
250 ml of dashi broth
300 g of cherry tomatoes
Handful of Basil leaves
1 tbsp of minced garlic

Steps to make Mushroom Salmon Rice with Tomato Basil Eggs:

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.
Stir-fry eggs briefly till they are about 50% done. They should still be quite wet and half-cooked. Set aside.
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.

Arrange the mushrooms and asparagus on top. Stir in the rice and cook for another minute or two. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking. Place in a large baking dish with undersides of caps facing up.

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