Fridge Friend Recipes
Lemongrass Tomato and Mushroom Rice Bowl recipe
A fragrant dinner bowl with tomatoes, mushrooms and courgettes simmered with lemongrass, finished over rice for a bright, satisfying meal.
30 min · Easy · Fusion Jump to method
Ingredients
- 2 stalks Lemongrass
- 300g Tomatoes
- 250g Mushrooms
- 2 Courgettes
- 120g Leafy greens
- 2 Eggs
- 160g Rice
- 500ml Vegetable stock
- 1 tbsp Soy sauce
| Nutrition | Per serving |
|---|---|
| Calories | 319 kcal |
| Protein | 14.8 g |
| Carbohydrates | 48.3 g |
| Fat | 7.7 g |
| Saturated fat | 1.8 g |
| Fibre | 5.7 g |
| Sugar | 5.9 g |
| Sodium | 830 mg |
Why this works
A light-to-moderate energy bowl with good veg content, moderate carbohydrate from rice, and a decent protein contribution from eggs; sodium is the main watch point.
Vitamin C and carotenoids. Tomatoes and courgettes contribute vitamin C and antioxidant carotenoids, supporting immune function and overall plant diversity.
Folate and vitamin K. Leafy greens provide folate and vitamin K, which are important for normal blood formation and bone health.
Sodium from stock and soy sauce. Vegetable stock and soy sauce can push sodium up quite quickly, so this dish is less suitable for a low-salt diet unless reduced-salt versions are used.
Method
- Trim the lemongrass and bruise it with the back of a knife, then add it to a pan with a little water and simmer for 5 minutes to infuse.
- Add the chopped tomatoes, sliced mushrooms and sliced courgettes, then cook until softened and lightly saucy.
- Stir in the leafy greens and cook until just wilted. Season with salt and black pepper if using.
- Serve the hot vegetable mixture over rice. If you like, top with a soft-poached egg for extra richness.
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