Rice with Mushrooms, Eggs and Broccoli

Ingredients

• Rice3/4 cup (150 g)
• Broccoli1/2 cup (45 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Egg1 count (55 g)
• Milk1/2 cup (120 ml)
• Cornstarch1 teaspoon (3 g)
• Parmesan Cheese1 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   In a pot heat the oil over medium heat.

3. 3

   Step 3

   Meanwhile, chop the garlic and slice the mushrooms. Cut the broccoli into small florets.

4. 4

   Step 4

   Once heated, add the garlic, mushrooms and stir-fry for about 5 minutes.

5. 5

   Step 5

   Then add the cornstarch dissolved in the milk and bring to boil.

6. 6

   Step 6

   Once boiling, add the rice and cook for 5-8 minutes over low heat. Add a little more liquid if required.

7. 7

   Step 7

   Simultaneously, boil the egg for 8 minutes. Remove, drain and peel.

8. 8

   Step 8

   Boil the broccoli in water with a pinch of salt for about 3-4 minutes. When tender, remove and drain.

9. 9

   Step 9

   Once the rice is done, add the sliced egg and broccoli.

10. 10

    Step 10

    Season with salt and pepper to taste and serve hot. Sprinkle with grated Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice with Mushrooms, Eggs and Broccoli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.