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Breakfast recipe

Sticky Miso Mushroom Egg Breakfast Rice Bowls with Sesame

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Japanese-inspired breakfast bowls with glossy miso mushrooms, spinach, warm rice, jammy eggs, spring onions, and sesame.

Start planningStart cookingIngredients
35 min465 kcal4 base servingsBreakfastVegetarianQuickFamily Friendly
ContainsEgg, Gluten, Sesame, Soya
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Recipe and nutrition estimates

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Focus ingredients: eggs, chestnut mushrooms, microwave basmati rice, baby spinach

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Keep chilli crisp or extra soy sauce on the table for adults rather than adding heat to every bowl.

Miso Mushroom Egg Breakfast Rice Bowls plated and ready to serve.

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Ingredients

What you need

  • 6 eggs
  • 2 pouchs microwave basmati rice
  • 500g chestnut mushrooms
  • 150g baby spinach
  • 1 bunch spring onions
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 2 tbsp sesame seeds
  • 1 tbsp vegetable oil
  • 1 lime

You'll also need

large non-stick frying pan, small saucepan, knife, chopping board, grater, small bowl

Method

Step by step

Up to 8 clear steps
  1. Miso Mushroom Egg Breakfast Rice Bowls cooking step 1: Prepare the vegetables and sauce.
    Step 1

    Prepare the vegetables and sauce

    Thickly slice the chestnut mushrooms, finely slice the spring onions, and cut the lime into wedges. Stir the white miso paste, soy sauce, juice from half the lime, and 3 tbsp water in a small bowl until smooth. Hold back extra salt and black pepper until the final taste check.

    10 min
  2. Miso Mushroom Egg Breakfast Rice Bowls cooking step 2: Boil the eggs.
    Step 2

    Boil the eggs

    Bring a small saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes for jammy yolks or 9 minutes for firmer yolks, then cool under cold running water until comfortable to handle.

    10 min
  3. Miso Mushroom Egg Breakfast Rice Bowls cooking step 3: Brown the mushrooms.
    Step 3

    Brown the mushrooms

    Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Add the mushrooms in an even layer and cook for 7 to 8 minutes, stirring occasionally, until their moisture has cooked off and the edges are golden.

    8 min
  4. Miso Mushroom Egg Breakfast Rice Bowls cooking step 4: Warm the rice and spinach.
    Step 4

    Warm the rice and spinach

    Microwave the rice pouches to pack instructions, or break the rice up directly in the pan if the packet allows hob heating. Add the baby spinach to the mushrooms for 1 minute until just wilted, then fold in the warm rice.

    4 min

    If cooking the rice in the pan, add 2 tbsp water and cover for a minute so the grains steam rather than stick.

  5. Miso Mushroom Egg Breakfast Rice Bowls cooking step 5: Glaze with miso.
    Step 5

    Glaze with miso

    Pour the miso soy sauce over the rice and mushrooms, then toss for 1 to 2 minutes over a medium heat until glossy and evenly coated. Peel and halve the eggs while the rice finishes.

    3 min
  6. Miso Mushroom Egg Breakfast Rice Bowls cooking step 6: Serve with eggs and sesame.
    Step 6

    Serve with eggs and sesame

    Divide the miso mushroom rice between four bowls. Top each with egg halves, spring onions, sesame seeds, and a squeeze of lime. Serve straight away while the rice is warm. Taste once everything is assembled, then add a little salt and black pepper only if needed.