FRIED OYSTER MUSHROOMS WITH JASMINE RICE & SRIRACHA SAUCE

INGREDIENTS

PROTEIN/CARB

1 tablespoon vegetable oil
1⁄2 teaspoon minced garlic
1 tablespoon kimchi
120g (41⁄4oz) cooked basmati rice
1⁄2 tablespoon toasted sesame oil

MAIN VEG

1 tablespoon vegetable oil
2–3 big oyster mushrooms (the biggest you can find), de-stalked
sea salt, to taste

SAUCE

2 tablespoons sriracha sauce (or another hot chilli sauce)

TOPPINGS

1 tablespoon toasted sesame seeds
1 spring onion (scallion), thinly sliced

METHOD

PROTEIN/CARB

Place a large pan or wok over a medium–high heat and, when hot, add the vegetable oil, swirling it around the pan to get hot. Add the garlic and stir-fry quickly for about 10 seconds, then add the kimchi and stir until 80 per cent of it is cooked. Reduce the heat to medium–medium low and add the rice. Toss the pan until everything is thoroughly mixed and coated. Add the sesame oil and mix again, then set aside.

MAIN VEG

Preheat a pan over a high heat and add the oil. When the
oil is nice and hot, add the mushrooms and fry on both sides until the skin is crisp but not burned. Remove from the pan and transfer to a plate lined with kitchen paper, to soak up any excess oil. Season with salt to taste.

ASSEMBLING

Spoon the rice onto a plate and lay the mushrooms on top. Drizzle with the sriracha sauce and scatter over the toppings.