High Fibre Crispy Rice Salad with Gochujang Mushrooms

Serves: 2 Prep: 15_mins Cook: 30_mins
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This High-Fibre Crispy Rice Salad with Gochujang Mushrooms combines one of social media's biggest food trends with those wholesome seasonal staples. Crispy rice, sticky gochujang mushrooms, edamame, avocado and fresh herbs come together in a vibrant bowl that's packed with texture and flavour. Perfect for lunch, meal prep or a light dinner.

Protein: 30g per serving
Fibre: 19g per serving

Ingredients

For the Crispy Rice

155g cooked rice

1 tbsp crispy chilli oil


For the Gochujang Mushrooms

350g wild mushrooms

½ tbsp gochujang paste

2 tsp Biona Organic Coconut Aminos

½ tbsp Biona Organic Pure Amber Maple Syrup

1 tsp rice vinegar

1 tsp Biona Organic Sesame Oil

 

For the Dressing

2 tbsp Biona Organic Smooth Peanut Butter

1 tsp Biona Organic Garlic & Ginger Paste

1 tsp lime juice

1 tbsp soy milk

1 tsp Biona Organic Coconut Aminos 

1 tsp crispy chilli oil


For the Salad

235g frozen shelled edamame, thawed

1 cucumber, diced

2 spring onions, finely sliced

1 avocado, diced

Small handful fresh mint, finely chopped

Method

  1. Preheat the oven to 200°C.
  2. Toss the cooked rice with the crispy chilli oil and spread into a single layer on a lined baking tray. Bake for 25-30 minutes, stirring halfway through, until golden and crispy.
  3. In a bowl, combine 1/2 tbsp gochujang, 2 tsp coconut aminos, 1/2 tbsp maple syrup and 1 tsp rice vinegar, stirring until a homogenous paste is formed. Add the mushrooms to the bowl and stir well to coat them evenly.
  4. In a large pan over medium heat, add the mushrooms and cook for about 10 minutes until they release their juices. 
  5. Once the mushrooms start looking dry, add the sesame oil, stir, and cook for 2 minutes without stirring to allow browning. 
  6. Stir again, then leave them undisturbed for another 2 minutes to brown further. Once they are brown enough, remove from the heat and set aside.
  7. In a separate bowl, add the dressing ingredients and mix till smooth.
  8. Combine the edamame, cucumber, spring onions, avocado and mint in a salad bowl. Add the crispy rice and roasted mushrooms.
  9. Drizzle over the dressing and toss gently to serve.


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