Mushroom Salmon Rice with Tomato Basil Eggs

Name: Mushroom Salmon Rice with Tomato Basil Eggs
Yield: 2 Servings
Cuisine: American
Ingredients: 3/4-1 cup uncooked brown rice; 200 g salmon; 300 g mushrooms; 3 eggs; 250 ml dashi broth; 300 g cherry tomatoes; Handful Basil leaves; 1 tbsp minced garlic

Gem @Gem_beloved

Singapore

A quick one pot rice accompanied by creamy and delicious tomato eggs. To make tomato eggs slightly different, I added fresh basil leaves. Simple and easy to make and delicious!

Gem @Gem_beloved

Singapore

A quick one pot rice accompanied by creamy and delicious tomato eggs. To make tomato eggs slightly different, I added fresh basil leaves. Simple and easy to make and delicious!

Saved

Ingredients

2 Servings

Salmon Mushroom Rice
3/4-1 cupuncooked brown rice
200 gsalmon
300 gmushrooms
Tomato Basil Egg
3eggs
250 mldashi broth
300 gcherry tomatoes
HandfulBasil leaves
1 tbspminced garlic

Saved

Steps

1

Cook brown rice and mushrooms in rice cooker. When rice is about 10 mins to being done, place salmon. Using residual heat to cook, will prevent the salmon from drying out.
2

Stir-fry eggs briefly till they are about 50% done. They should still be quite wet and half-cooked. Set aside.
3

Stir-fry minced garlic and cherry tomatoes till juices come out. Add in dashi broth and cook for 10 mins. Switch off heat, add in eggs and basil and mix it around till the basil have just wilted. The eggs will cook in the remaining heat.