1small cucumber, diced – tossed in 1 teaspoon rice vinegar and marinate for 5-15 minutes
1avocado, sliced
2eggs
1tablespoonor so sesame seeds, for topping
Instructions
Make the “jammy” soft boiled egg first:
Bring a small pot of water to a boil.
Gently add in eggs with a slotted spoon. Boil, uncovered, for 3 1/2 minutes. Remove from pot and immediately place in ice water to stop cooking.
After a few minutes, peel egg shell and set aside.
Mushrooms & Marinade:
Remove stems from mushrooms by hand. Slice into small pieces.
In a large bowl, combine soy sauce, grapeseed oil, garlic, ginger, rice vinegar, honey, and sesame oil. Add in mushrooms and toss to coat mushrooms in mixture. Let sit out at room temperature and marinate for 15-30 minutes.
While mushrooms are marinating, prep your other vegetables (slice, dice, etc.)
Heat a large skillet over medium heat. Add in enough oil to coat bottom of pan thinly. Add in mushrooms and saute, tossing occasionally, until mushrooms are brown on all sides, about 5 minutes.
Assemble Bowl:
Add rice to bowl, and then mushrooms. Arrange scallions, avocado, carrots, cucumber, and egg (cut in half) around the bowl. Sprinkle sesame seeds on top. Serve.