Roasted Shiitake Rice Bowl
Main Course
Ingredients
- 1.5 Cups Washed Thai Jasmine Rice
- 30 g Sliced Shiitakes
- 80 g Sliced Onions
- 100 g Diced Carrots
- 60 g Boiled Peanuts
- 1 Tbsp. Vegetable Oil
- 1 Tbsp. Minced Garlics
- 3 Tbsps. Soy Sauce
- 1 Tbsp. Sweet Soy Sauce
- 1 Tbsp. Sugar
- 2 Tsps. Pepper
- 1 Tsp. Salt
- 200 ml UFC Velvet Oat Milk unsweetened
- ¾ Cup Water
- Sliced Spring Onions (Topping)
Instructions
- Heat vegetable oil in a skillet pan until hot. Add minced garlics, sliced shiitakes, sliced onions, diced carrots, boiled peanuts and stir fry.
- Add washed Thai Jasmine rice and season with soy sauce, sweet soy sauce, sugar and pepper. Stir fry until fragrant and transfer the mixture into the rice cooker.
- Add water and UFC Velvet Oat Milk then mix well and cook until thoroughly cooked. Ladle into a bowl and sprinkle with sliced spring onions.
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