Mushroom and Rice Scramble

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A dish easy enough to make in the morning. 


1 Package Bunashimeji
1 Package Eryngii (King Trumpet) 
1/2 a Red Bell Pepper
1/2 Onion
4 Eggs 
2 Tbsp Fish Sauce
1 Tbsp Oyster Sauce 
1 Tsp Sugar 
1 Tsp Sake 
Salt and Pepper, To taste
2 Tbsp Vegetable oil 


  1. Remove the base off of bunashimeji and cut into small portions. Next, chop Eryngii, bell pepper, basil and onion into medium-sized portions. 
  2. Combine together, Fish sauce, Oyster sauce, Sugar, and sake. 
  3. In a pan add chicken and onion and saute until the chicken is fully cooked. Then add mushrooms, and Bell Pepper and saute until the mushrooms are tender. 
  4. combine the chicken mixture with the fish sauce mixture additionally adding in Basil. Season with salt and pepper.
  5. Fry an egg in a separate pan and serve along with the chicken dish and cooked rice. 

Recipe and video from