This whole ‘recipe’ is designed to be messed with! The core components are just the rice and mushrooms, what else you put with it is up to you and the contents of your fridge! You want to think about acid, extra protein and crunch. More on that below!

I’ve written the recipe as it’s pictured but have made it different ways with different bowl toppings. Below is a list of substitution ideas!

Kale – any leafy green, lettuce, rocket or spinach (no need to cook). Cabbage could also be cooked the same way as below as could English spinach.

Avocado and Hummus – these are full of good fats and proteins respectively. They also add creaminess. Good subs protein wise would be any legume, edamame is super delicious, soft boiled egg, yoghurt or for creaminess: tahini and olive oil.

Kraut: kimchi, pickles any thing acidic.

Spring onion and parsley: any herb combo! Mint or coriander would be delicious with these flavours. Even finely sliced or pickled chillies would be delicious for an extra pop of flavour.

Radish: any crunchy vegetable, snow peas, cucumber, carrot.

Also, throw in anything you have on hand, whatever way you like it. Nuts and seeds are a delicious addition. The idea is that you pile your rice and mushrooms into the bowl, add your other choices and then mix it all up. That way the flavour of the mushrooms gets through everything and tues everything in your bowl together.

I wanted to share this post because it’s how I often cook at home to make sure I don’t waste what I’ve got on hand. I’ve recommended oyster mushrooms as the texture they give when pan fried is incredible. That said, use what you have it can get your hands on! Button or field would also still be yummy.

The recipe below is a vegan option but you could add an egg as suggested above for extra protein. I love eating, colourful, textural vegetable based bowls like this as a great way to feed your gut the good stuff. I’m also balancing my stress baking with eating lots of vegetables;)

Serves 2

Ingredients

150-200g Oyster mushrooms, shredded (usually the size of a packet of these babies)

2 Tbs extra virgin olive oil

1/4 tsp chilli flakes

1/2 tsp cumin seeds

1/4 tsp coriander powder

1/4 tsp dried thyme

1/4 tsp smoked paprika

2 cups shredded kale

1 cup cooked rice

1 avocado, finely sliced or mashed

1/4 cup finely sliced spring onions

1/4 cup roughly chopped flat leaf parsley

4 heaped Tbs hummus

4 heaped Tbs kraut of choice

2 radish, sliced

Directions

Place a large non stick pan on medium high heat. Add 1/2 Tbs of olive oil and then the kale. Add a pinch of salt and stir fry for 2 minutes until wilted. Transfer to a bowl and cover to keep warm.

Add 1/2 the remaining oil to the pan and then the chilli, cumin, paprika, coriander, garlic powder and thyme. Stir fry for 30 seconds and then add the mushrooms. Cook, stirring frequently, until just starting to colour.

Move the mushrooms to one side of the pan (they’ll Keep crisping up and stay warm) add the remaining oil and then the rice. Stir to coat in oil and then spread and flatten the rice to allow it to get crispy. Leave for one minute, then stir and repeat. Do this 3 times.

To serve: Divide the rice, mushrooms, kale and other toppings of choice between bowls. Mix it all up and dig in.

HH. x