Pumpkin mushroom rice

Pumpkin mushroom rice

Tags

Rice

Cook

Ingredients

  • 4 dried shiitake mushrooms
  • 4 cloves garlic, minced
  • 3 spring onions, sliced
  • 350g pumpkin, cubed
  • 200g shimeiji mushrooms
  • 1 ½ cups short grain rice
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 1 ½ tbsp vegan oyster sauce
  • ½ tbsp mirin
  • 1 ½ cups mushroom soaking water
  • Spring onions, sliced
  • Chili oil
  • Crispy fried shallots

Steps

  1. Soak the dried shiitake mushrooms in water overnight.
  2. Heat neutral oil in the wok over medium heat. Add the spring onion whites and garlic, sauté until fragrant.
  3. Add the pumpkin and a pinch of salt and cook until slightly charred and golden on the edges. Remove and set aside.
  4. Add the mushrooms until browned. Set aside with the pumpkin.
  5. To the cleaned rice add the soy sauces, oyster sauce, mirin and mushroom soaking water and mix well to coat.
  6. Layer the mushrooms and pumpkin on top. Cook in the rice cooker. Once cooked leave to sit for five minutes.
  7. Mix the vegetables through before serving. Top with spring onions, chilli oil and crispy fried shallots.