Hoisin Soft-boiled Egg with Jasmine Rice, Mushrooms & Mangetout
A hearty Chinese bowl: soft-boiled egg with jasmine rice, mushrooms and mangetout. Around 501 kcal and 26g protein per portion.
Ingredients
- 2 large eggs
- 150g jasmine rice
- 80g mushrooms
- 80g mangetout
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the mushrooms and mangetout, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the mushrooms and mangetout for 3-5 minutes until just tender with a little bite.
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6
Build the plate: jasmine rice first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the cucumber.
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