Sainsbury’s Magazine
Scorched Mushroom and Ginger Rice
Author:Ching-He Huang
9 Ingredients
1 hour
‘Guo ba’ is the Chinese word for the scorched rice usually found at the bottom of the wok. In rural China these crispy leftovers are considered a treat and given to children as a snack. This is a modern version of Guo Ba, using Japanese sushi rice for an extra-sticky texture, and goji berries for a burst of sweetness. Serve alongside your favourite Chinese dishes.
Serves
1
Serves
1
Discover More, Cook More
with Gumbo Plus
Similar Recipes
We think you'll love these
Loading recommended recipes...
“Whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. We match our results to your tastes, helping you make the most of the food in your fridge. Explore a world of flavours and join the movement towards reducing food waste.”
© 2023 Gumbo Limited. All rights reserved.
Terms & Conditions
Site prepared by MOVING
“Whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. We match our results to your tastes, helping you make the most of the food in your fridge. Explore a world of flavours and join the movement towards reducing food waste.”
“Questions, comments or want your recipe site to be featured? Email us at: hello@gumbo.kitchen"
Terms & Conditions
Site prepared by MOVING
© 2023 Gumbo Limited. All rights reserved.