Shimeji Mushroom Topped Egg Fried Rice

Next, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

While the onion cooks, cut the Tenderstem® broccoli into thirds.

Trim and discard the base of your shimeji mushrooms. Separate the mushroom stems with your fingers.

Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

In a medium bowl, whisk the egg (see pantry for amount) until combined and season with a pinch of salt and pepper.

Once the onion is cooked, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. 

Stir in the garlic and cook for 1 min.

Once the veg is cooked, push it to one side of the pan and pour the egg into the frying pan. Cook for 30 secs without stirring.

After 30 secs, gently stir for 2-3 mins more, making sure the egg doesn't stick to the bottom of the pan. IMPORTANT: Ensure egg whites are fully cooked.

Add the cooked rice, edamame, ketjap manis, hoisin sauce and half the soy sauce to the pan and stir-fry until combined and piping hot, 1-2 mins. Set aside.

Pop another frying pan on medium-high heat and add a knob of butter (or a drizzle of oil if you don't have any butter). Allow to melt, then add the mushrooms.

Stir fry until browned, 3-5 mins.

Add the honey (see pantry for amount) and the remaining soy sauce, then stir together and remove from the heat.