Steps

1. Broccoli is not added as it can produce an unpleasant grassy taste. This time, use shimeji mushrooms 50g, bacon 40g, and onion 50g. If it's not too much trouble, chopping them finely will help them blend with the rice and enhance the flavor. Pro Tip! Chopping them finely will help them blend with the rice and enhance the flavor. If you do add broccoli, you will need a lot of cheese.
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2. Heat a frying pan and add 1 tbsp oil (olive oil). Once heated, add all the shimeji mushrooms, bacon, and onion and stir-fry over high heat.
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3. Once the ingredients are lightly stir-fried, add the unwashed uncooked rice 80g and sauté, allowing the rice to absorb the oil. Pro Tip! Washing the rice will release starch and make it sticky, so use it unwashed.
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4. Once the rice becomes translucent, add 600ml water and Pasta Cube Umakara Peperoncino 1 and bring to a boil over high heat. Once the pasta cube has dissolved and the mixture is bubbling vigorously, reduce to medium heat. Do not cover. Pro Tip! To keep the core of the rice al dente, it's important to simmer it without a lid. Shake the pan gently, but avoid stirring too much.
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5. After simmering for about 10 minutes (the rice should still be firm), increase the heat slightly and continue to simmer until most of the liquid has evaporated. In the meantime, beat 1 raw egg. Pro Tip! Aim for an al dente finish, with a cooking time of 11-12 minutes from boiling.
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6. Once most of the liquid has evaporated, turn off the heat completely. Toss the pan to cool it slightly, then pour in the beaten egg and mix quickly to create a creamy texture.
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7. Taste and if the flavor has become diluted from adding the egg, sprinkle a little MSG(Ajinomoto). Serve on a plate, sprinkle with grated Parmesan cheese and dried parsley to taste, and finish with a drizzle of olive oil. Pro Tip! Adding olive oil at the end enhances the aroma and makes it even more delicious.
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