Vegetable donburi

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

1 bunch (3 cups) gai lan (Chinese broccoli), cut in 4cm lengths
250g assorted mushrooms, roughly chopped
1 large carrot, halved lengthways, thinly sliced diagonally
¾ cup corn sweetcornXkernels or 125g baby corn, halved lengthways
2 tablespoons white miso paste
2 tablespoons salt-reduced soy sauce
1 ½ tablespoons mirin
2 teaspoons castor sugar
4 eggs
2 egg whites
2 x 250g packets microwaveable brown rice, warmed
125g bean sprouts, trimmed
2 spring onions, thinly sliced diagonally

Instructions

1 Set a large deep non-stick frying pan over a medium-high heat. Add 2½ cups cold water and bring to the boil. Add gai lan, mushrooms, carrot and corn. Reduce heat to medium-low and simmer for 5 minutes or until vegetables are tender.

2 Add miso paste, soy sauce, mirin and sugar to pan. Stir. Simmer for 3 minutes.

3 Meanwhile, whisk eggs and egg whites in a medium-sized bowl. Pour egg mixture into vegetable mixture. Cook for 3-4 minutes or until egg is just set.

4 Divide rice among serving bowls. Spoon egg and vegetable mixture (along with its broth) over rice. Top with bean sprouts, spring onions and serve.

Variations

Types of mushrooms to try include enoki, shiitake, shimeji and oyster mushrooms.
Make it gluten free: Use gluten-free miso.

Nutrition Info (per serve)

Calories 426cal

Kilojoules 1780kJ

Protein 21g

Total fat 10g

–Saturated fat 2g

Carbohydrates 60g

–Sugars 8g

Dietary fibre 9g

Sodium 580mg

Calcium 90mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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