• RECIPES

Recipe Directions

1. To make the sauce: In a small bowl, mix the soy sauce, the sesame oil, the teriyaki sauce and the boukovo using a whisk.

2. Heat 1 tablespoon olive oil in a large cast iron fry pan over medium heat. Add the eggs, season with salt and pepper and let them cook to make an omelette. Remove from the heat and transfer to a plate.

3. Then, in the same pan over medium to high heat add another 2 tablespoons olive oil.  Add the mushrooms and cook, stirring, for about 5 minutes. Season with salt and pepper. Add the ginger, cook for another 1-2 minutes and remove from the heat. Transfer the mushrooms to the plate with the eggs.

4. Put the pan again over medium to high heat and add the remaining 2 tablespoons of oil. Add the chicken and cook until golden brown, for 5 minutes. Add 2 tablespoons of sauce and cook another 1-2 minutes. Add the rice and cook, stirring, for 3 to 4 minutes. Add the rest of the sauce and cook for another 1 to 2 minutes. Add the mushrooms and the eggs. Remove from the heat and add the spinach leaves and the coriander.

5. Divide the food into bowls and finish the dish with the chopped green onions.