Light Hawaiian loco moco with lean burger, rice and egg

Ingredients

For 1 serving

• White rice40 g
• Lean ground beef90 g
• Eggs1
• Button mushrooms60 g
• Onion30 g
• Soy sauce1 teaspoon
• Cornstarch3 g
• Beef broth80 ml
• Sunflower oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, soy, celery,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with twice its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid.
2. Meanwhile shape the lean minced beef into a burger about 1.5 cm thick, pressing it firmly; wipe the button mushrooms with a damp cloth and slice them, finely chop the onion.
3. Heat the sunflower oil in a frying pan over medium-high heat, season the burger with salt and black pepper and cook it for 3–4 minutes per side, until well browned outside and cooked through; keep it warm on a plate.
4. In the same pan fry the mushrooms and onion over medium heat for 4 minutes, until the mushrooms are golden. Mix the cornflour into the cold beef stock with the soy sauce, pour into the pan and cook for 2 minutes, stirring, until the sauce thickens and turns glossy.
5. Push the sauce to one side or pour it into a small bowl, and fry the egg sunny side up in the same pan over medium heat for 2–3 minutes, until the white is set.
6. Assemble the plate: rice, burger, egg on top and mushroom gravy poured all around.