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Mushroom Salmon Rice with Tomato Basil Eggs
Mushroom Salmon Rice with Tomato Basil Eggs

Before you jump to Mushroom Salmon Rice with Tomato Basil Eggs recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small means by which energy and money can be saved. It is reasonably easy to live green, after all. Largely, all it takes is a little common sense.

We hope you got insight from reading it, now let’s go back to mushroom salmon rice with tomato basil eggs recipe. You can cook mushroom salmon rice with tomato basil eggs using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Mushroom Salmon Rice with Tomato Basil Eggs:
  1. You need Salmon Mushroom Rice
  2. Take 3/4-1 cup uncooked brown rice
  3. Prepare 200 g salmon
  4. Take 300 g mushrooms
  5. You need Tomato Basil Egg
  6. Use 3 eggs
  7. Provide 250 ml dashi broth
  8. You need 300 g cherry tomatoes
  9. Provide Handful Basil leaves
  10. Prepare 1 tbsp minced garlic
Instructions to make Mushroom Salmon Rice with Tomato Basil Eggs:
  1. Cook brown rice and mushrooms in rice cooker. When rice is about 10 mins to being done, place salmon. Using residual heat to cook, will prevent the salmon from drying out.
  2. Stir-fry eggs briefly till they are about 50% done. They should still be quite wet and half-cooked. Set aside.
  3. Stir-fry minced garlic and cherry tomatoes till juices come out. Add in dashi broth and cook for 10 mins. Switch off heat, add in eggs and basil and mix it around till the basil have just wilted. The eggs will cook in the remaining heat.

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