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Roasted Shiitake Rice Bowl



  • 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)


  1. Heat vegetable oil in a skillet pan until hot. Add minced garlics, sliced shiitakes, sliced onions, diced carrots, boiled peanuts and stir fry.
  2. 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.
  3. 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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