Pine nuts are a particularly good match with mushrooms – try this with pan-fried pine mushrooms when they come into season, too.
- 400 gm (2 cups) brown rice
- 3 tsp sesame oil
- 30 gm (about 6cm) ginger, finely grated
- 80 ml (⅓ cup) light soy sauce
- 80 ml (⅓ cup) grapeseed oil
- 3 packets (about 150gm each) mixed mushrooms, such as shiitake, shimeji and wood ear, coarsely chopped
- 2 garlic cloves, finely chopped
- 1½ tbsp caster sugar
- 60 ml (¼ cup) rice wine vinegar
- 4 eggs
- 40 gm (¼ cup) pine nuts
- 1½ tbsp roasted sesame seeds
- Torn roasted nori, thinly sliced spring onion and gochujang (see note), to serve
- 1Cook rice in a large saucepan of salted boiling water until tender (18-20 minutes), drain, add sesame oil and half the ginger and soy and season to taste. Cover and keep warm.
- 2Meanwhile, heat 2 tbsp grapeseed oil in a large frying pan over high heat, add mushrooms, sauté until tender (1-2 minutes), then transfer to a bowl with a slotted spoon. Add 1 tbsp grapeseed oil to pan with garlic and remaining ginger, season to taste, and sauté until fragrant (1-2 minutes). Sprinkle in sugar, allow to caramelise (1 minute), then deglaze with vinegar and remaining soy. Stir in mushrooms, season to taste, and return to bowl.
- 3Wipe pan clean, then heat remaining grapeseed oil over high heat. Fry eggs until crisp on the bottom and whites are just cooked (1-2 minutes).
- 4Meanwhile, coarsely crush pine nuts and sesame seeds with mortar and pestle.
- 5Divide rice among bowls, top with mushrooms, pine nut mixture, nori and spring onion and serve with gochujang.
Gochujang is available from Asian supermarkets.