Mushroom rice


Cooked rice for 2
350g assorted mushroom (enoki bunch, shittake, white button mushroom)
20g butter
1 tbsp sugar
4 cloves garlics, diced

Coriander leaves (for garnishing)

4 tbsp terriyaki sauce
3 tbsp Chinese cooking rice wine
Dash of sugar and pepper

1) Heat up butter in a wok. Put in chopped garlic when the butter is half melted. Stir-fry the garlic until fragrant.
2) Add in assorted mushrooms and sugar, saute until the mushrooms are fully coated with butter. Add in seasonings, cook until the gravy has thickened.
3) Stir in chopped coriander, turn off heat. Add in cooked rice, stir until combined with mushrooms, serve.

Recipe adapted and modified from Piggy's Journal

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