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Mushroom and Fried Egg Rice Bowl

Total Time: 25 mins.
Prep Time: 15 mins.
Cook Time: 10 mins.
Serves: 4


2 pkg (250 g each) Tilda® Lime and Cilantro Basmati Rice
3 tbsp (45 mL) canola oil
1 lb (500 g) sliced mixed mushrooms
1 tbsp (15 mL) finely chopped fresh thyme
2 tsp (10 mL) finely chopped fresh rosemary
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) loosely packed shredded kale leaves, steamed
4 eggs, fried
1/4 cup (60 mL) finely crumbled goat cheese
1 tbsp (15 mL) cayenne pepper hot sauce


1. Prepare Tilda® Lime and Cilantro Basmati Rice according to package directions.
2. Meanwhile, heat oil in large skillet set over high heat; cook mushrooms, thyme, rosemary, garlic, salt and pepper for 8 to 10 minutes or until mushrooms are tender and browned.
3. Divide rice among 4 bowls. Top with mushroom mixture, kale and fried eggs. Sprinkle with goat cheese and drizzle with hot sauce.


Substitute poached or scrambled eggs for fried eggs if desired.