Vietnamese-Style Egg and Rice Bowl

Ingredients

• 1 cups cooked jasmine rice, day-old preferred
• 1 tablespoons vegetable oil
• ½ small onion, thinly sliced
• 1 cloves garlic, minced
• ½ cup mixed mushrooms, sliced
• 1 eggs
• ½ teaspoon grated ginger
• 1 tablespoons fish sauce
• ½ tablespoon soy sauce
• ½ tablespoon lime juice
• ½ teaspoon sesame oil
• ⅛ cup chopped fresh cilantro
• Salt and pepper to taste

Method

1. 1Heat 1 tablespoon of oil in a large non-stick skillet over medium heat, then add the sliced onion and cook, stirring occasionally, until it's lightly browned and caramelized.
2. 2Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3. 3Add the mixed mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
4. 4Push the mushroom mixture to one side of the pan, then add the remaining 1 tablespoon of oil to the other side.
5. 5Crack in the eggs and scramble them until they're just set, breaking them up into small curds as they cook.
6. 6Add the grated ginger, fish sauce, soy sauce, and lime juice to the egg mixture, stirring to combine, then stir in the cooked rice, mixing until the rice is well coated with the egg and sauce mixture.
7. 7Stir in the chopped cilantro and cook for an additional 30 seconds, until the herbs are slightly wilted.
8. 8Transfer the egg and rice mixture to a serving bowl, then drizzle with sesame oil and season with salt and pepper to taste.

Nutrition per serving