Brown rice bowl with eggs, shiitake and spinach

Ingredients

For 1 serving

• Brown rice65 g
• Eggs2
• Shiitake mushrooms120 g
• Spinach120 g
• Soy sauce10 ml
• Sesame oil8 g
• Garlic1 clove
• Spring onions1
• Sesame seeds3 g

Contains: gluten, eggs, soy, sesame,

In season: October – March

Method

1. Rinse the brown rice, add it to a pan of boiling water and cook over medium heat for 35 minutes, until tender but firm; drain.
2. Meanwhile wipe the shiitake with a damp cloth, remove the tough stems and slice them; wash the spinach; peel and chop the garlic; slice the spring onion.
3. Bring a small pan of water to the boil, lower the eggs in gently with a spoon and cook them for 6 minutes, until the white is firm and the yolk still soft; cool them in cold water and peel.
4. Heat half the sesame oil in a pan over medium-high heat and stir-fry the shiitake with the garlic for 5 minutes, until golden; add the soy sauce.
5. Add the spinach and let it wilt for 2 minutes, stirring, until reduced and glossy.
6. Assemble the bowl with the rice, mushrooms, spinach and halved eggs, and finish with the remaining oil, the spring onion and sesame seeds.