A nutritious brown rice mixed rice dish topped with crispy pan-fried salmon, fluffy scrambled eggs, sautéed mushrooms, and spinach—rich in flavor and loved by both adults and children.
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1
Rinse the spinach thoroughly under running water, including the roots.
2
Bring a pot of salted water to boil and blanch the entire bundle of spinach until the roots soften.
3
Immediately transfer the blanched spinach to ice water to cool, then drain.
4
Wrap the spinach in a bamboo mat, rolling tightly while squeezing out excess water with firm pressure.
5
Trim the roots and cut the spinach into appropriate lengths following the mat indentations.
6
Gently rinse the brown rice twice and drain well, then add to the pressure cooker.
7
Add olive oil, salt, and water (1.4 times the rice volume); if using burdock strips, drain and place on top of the rice.
8
Cover the pressure cooker with the lid and pressure valve, bring to medium heat until pressure rises and the valve shakes noticeably, then time 6 minutes.
9
Turn off heat when time is up and let stand covered for about 25 minutes before opening.
10
Rinse and pat the salmon dry, sprinkle with cooking wine to remove fishy odor and salt, then let rest for about 10 minutes.
11
Separate mushrooms into small pieces without washing to preserve their flavor.
12
Whisk 3 to 4 eggs with salt, heat wok on medium, add generous oil, and scramble until the eggs are set with light browning on the surface.
13
Continue cooking the egg pieces until lightly golden, break into bite-sized pieces, and transfer to a plate.
14
In the same wok without adding oil, sauté mushrooms on medium-low heat until one side is golden, press with spatula to speed up browning, season with salt and black pepper, then flip to cook the other side.
15
Remove mushrooms from heat when they release fragrant aroma and edges are lightly browned.
16
Pat salmon dry, clean and heat the wok on medium, add a small amount of oil, season with salt and pepper, cover and pan-fry.
17
Once salmon changes color, flip it over, cover and continue cooking for about 1 minute, turn off heat and let rest briefly to retain moisture.
18
Transfer the cooked salmon with its pan oil into the brown rice, add the eggs, mushrooms, spinach, and other toppings, then mix thoroughly.
19
Sprinkle with sesame seeds, add 20 to 30 ml soy sauce to taste, and gently mix until everything is well combined.
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