CookPal AI
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Easy Hayashi Rice with Canned Tomatoes

Coût $8, économiser $12

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Main

    • 🍚 2 bowls cooked rice (300g)
    • 🥩 150g sliced beef
    • 🧅 1/2 onion (100g), sliced
    • 🍄 100g shimeji mushrooms
    • 2 tbsp all-purpose flour
    • 1 tbsp vegetable oil
    • 🌿 Chopped Italian parsley, a pinch

  • Sauce

    • 🍅 200g canned diced tomatoes
    • 🧈 10g salted butter
    • 🧂 1 tsp sugar
    • 🍅 2 tbsp ketchup
    • 1.5 tbsp Worcestershire sauce
    • 1/3 tsp consomme powder
    • 💧 100ml water

ÉTAPES

1

Slice the onion into 5mm strips along the grain. Trim the root of the shimeji mushrooms and separate them.

2

Cut large pieces of beef into bite-sized portions.

3

Place the beef in a plastic bag, add flour, and massage until coated.

4

Heat vegetable oil in a frying pan over medium heat. Add the onion and sauté for about 3 minutes until softened. Add the beef and stir-fry until the color changes. Add the shimeji mushrooms and cook until softened.

5

Add the sauce ingredients (canned tomatoes, butter, sugar, ketchup, Worcestershire sauce, consomme, and water). Mix well and bring to a boil. Simmer uncovered for about 10 minutes, stirring occasionally.

6

Serve the cooked rice on plates, pour the sauce over, and garnish with chopped parsley.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 20g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh parsley for a vibrant garnish.Adjust the sweetness and tanginess of the sauce by tweaking sugar and ketchup amounts.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.