One-Pot Mushroom Veggie Rice

My study hibernation has been going as well as can be expected. In my efforts to remedy the fact that we combined our refrigerators/freezers and are now constantly playing Tetris with our stores of food, I’ve been doing a lot of kitchen experiments lately. What’s doubly awesome about the rice creations is that there’s almost no effort involved. (This has been working out really well because some days, I feel guilty about even taking a break to eat.)

I’ve been exclusively scouting Kroger’s manager’s specials because times are tough and life is rough, and I happened upon two boxes of mushrooms (a cremini/oyster/shiitake blend) that would go perfectly with my mission! In they went!

While we’re still on the topic of mushrooms, if you’d like a chance to win $5000 (that’d pay for 10% of a year of med school for me!), go enter your recipe to The Mushroom Council’s Swap It or Top It contest!

By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

One-Pot Mushroom Veggie Rice

Ingredients:

• 3 cups short-grain brown rice
• 1 1/2 tbsp oyster sauce (optional)
• 2 tbsp soy sauce
• 1 tbsp mirin
• drizzle sesame oil
• 2 4 oz. boxes cremini, shiitake + oyster mushroom blend
• 2 eggs
• 1/3 bag frozen vegetable soup mix (okra, peppers, corn, onion, carrots, peas)
• freshly ground black pepper, to taste
• dash of sea salt

Instructions:

1. Rinse off the rice and fill it up to the 3-cup mark with water (or vegetable broth, if you so desire).
2. Add all other ingredients into the pot and give it a little mix.
3. Press start!
4. After rice is finished cooking, crack eggs over the cooked rice and mix. Cover it again and let stand for another 5 minutes so the eggs can cook.

Before pushing start. :O You can mix it around a tiny bit if you’d like! I think this is tad blurry because I was super hungry and assumed it was a clear photo. My apologies. :[