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Pre-cooked rice gets delightfully crunchy when briefly crisped in a hot pan. Top it with quick-pickled daikon, creamy avocado, and frilly seared mushrooms for a satisfying supper.
What You Get
Cooked white rice
What You'll Need
White or rice vinegar
Fish or soy sauce
To make the quick pickle, quarter and thinly slice the daikon (you should have about 3 cups). In a bowl, whisk together ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt until the sugar and salt are dissolved. Add the daikon to the bowl, toss to combine, and set aside.
Tear the mushrooms into a few large, bite-size pieces. Peel, pit and slice the avocado. Season the scallion-ginger sauce with the juice of 1 lime and 1 tablespoon fish or soy sauce.
In a large cast-iron or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When the oil is shimmering, add the mushrooms. When they start to sizzle, set another skillet or heavy pan on top of the mushrooms, or press down with a spatula, and sear until the mushrooms are flat and evenly browned, 3 to 5 minutes. Flip the mushrooms and repeat on the second side, 3 minutes more. Season with salt.
Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. In a nonstick pan over medium heat, warm 2 tablespoons vegetable oil. When the oil is shimmering, add the rice and spread into a single layer. Cook, undisturbed, until the rice is crispy and lightly golden, 5 to 7 minutes. Use a spatula to flip the rice in large sections and cook until the other side is crispy and golden, 3 to 5 minutes more. Season with salt. Divide the rice between serving bowls.
Wipe out the pan and warm 1 tablespoon vegetable oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, 3 minutes for sunny-side up.
Top the crispy rice with the seared mushrooms, avocado, eggs, and pickled daikon. Drizzle everything with scallion-ginger sauce. Sprinkle with the sesame seeds and pea shoots, and serve.