MUSHROOM BI BI MBA P WITH CRISP Y FRIED EGG &CHILL I DRESSING

Feeds: 4 Preparation: 20 minutes Cooking: 45 minutes INGREDIENTS

360g sushi rice Several generous glugs of sesame oil 500g mushrooms of your choice, roughly sliced or left whole Couple of glugs of soy sauce 4 free-range eggs 4 handfuls of coriander For the dressing: 2 heaped tbsp gochujang chilli paste 2 tsp caster sugar 8 generous glugs of sesame oil

INSTRUCTIONS

1Be gin by cooking the sushi rice as per pack instructions.

2O nce the rice is cooked, heat a glug of sesame oil in a large non-stick frying pan. Once hot, add in a thin layer of rice and allow to crisp up, frying for around 10 minutes. Once one side of the rice is crisp remove it from the pan and repeat the process with the next batch. Repeat until all the rice is cooked and crisp on one side. Cover with foil to keep it warm. 3 In another pan, heat another glug of sesame oil. Once hot, add in the mushrooms, soy sauce and fry until cooked. Set to one side and keep warm until ready to serve.

4 Heat another generous glug of sesame oil in a non-stick frying pan and once hot crack in your eggs. Fry until they crisp on the bottom.

5W hile your eggs are cooking combine the dressing ingredients.

6O nce everything is ready, start by dividing up the crispy rice across your four bowls. Combine the coriander and mushrooms and stack on top of the rice, before drizzling over the dressing. Finish the dish with a crispy fried egg.