A delicious, flavorful, and savory rice bowl with tilapia and mushrooms. Enjoy! I ate it before I thought to take a picture. I will have a picture added next time I make this, which will be soon because it is soooooo good.

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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
2
Yield:
2 rice bowls
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

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  • Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated, about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.

  • Season tilapia fillets with remaining 1/2 tablespoon soy sauce, 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat, flipping halfway through, until tilapia is opaque and flakes easily with a fork, 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.

  • Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.

  • Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms, then tilapia chunks. Serve with Sriracha sauce on the side.

Nutrition Facts

719 calories; protein 35.8g; carbohydrates 86.7g; fat 25.7g; cholesterol 101.9mg; sodium 1033.9mg. Full Nutrition
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