Mushroom Egg Bowl

Name: Mushroom Egg Bowl with UNCLE BEN'S® READY RICE® Basmati Rice
Cook time: 43 min
Total time: 43 min
Yield: 4
Ingredients: 1 lb Button Mushrooms; 2 Tbsp Fresh Chives; 1/2 Lemon; 8 Eggs; 2 bags UNCLE BEN'S® READY RICE® Basmati Rice; 1/4 package Dried Seaweed; 1 Tbsp Soy Sauce; 1 Tbsp Sesame Seed Oil; 1/2 cup Vegetable Stock; 1 tsp Kosher Salt; 1/2 tsp Black Pepper; 2 Tbsp Olive Oil; 1 Tbsp Toasted Unsalted White Sesame Seeds

with UNCLE BEN'S® READY RICE® Basmati Rice

43 m
13 ingredients
740 Cal

INGREDIENTS

1 lb Button Mushrooms
2 Tbsp Fresh Chives
1/2 Lemon
8 Eggs
2 bags UNCLE BEN'S® READY RICE® Basmati Rice
1/4 package Dried Seaweed
1 Tbsp Soy Sauce
1 Tbsp Sesame Seed Oil
1/2 cup Vegetable Stock
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 Tbsp Olive Oil
1 Tbsp Toasted Unsalted White Sesame Seeds

STEPS

Soft Boil Eggs

Bring eggs and water to a boil over high heat.

Reduce heat; simmer for 4 minutes.
Ice & Peel Eggs

Add ice and water to small bowl.

Remove eggs from heat; add to prepared ice bath.

Cool for 90 seconds.

Carefully, peel eggs; cut in half. Season.
Chop Veggies

Prepare ingredients.

Set pan to high heat for 2 minutes.

Add oil & mushrooms; cook for 5 minutes.
Cook Mushrooms

Add ingredients to mushrooms.

Cover & cook for 3 to 4 minutes.
Season Mushrooms

Add ingredients to pan with mushrooms.

Season with salt to taste. Stir to combine.
Heat Rice

Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet.

Add water, and heat on medium-high heat, stirring occasionally, for 2 minutes or until heated thoroughly.
Serve

Serve mushrooms & eggs over rice.

Enjoy!