Mushroom Fried Rice
This vegan Mushroom Fried Rice is budget friendly and a comforting meal with Chinese flavors. It’s made with 10 simple ingredients. This recipe is perfect for meal planning and is an excellent lunch option too.
Rinse brown rice and combine it with water in a sauce pan. Let it cook at high heat until it starts to boil and form bubbles. Stir and let it cook at high until it absorbs half of the water. Lower the heat to medium flame and let it cook half covered until all the water is absorbed. (Do not cover it fully with a lid because it will overflow). Turn it off and keep it aside.
In a nonstick pan/wok heat oil and toss in sliced mushrooms. Sauté at medium-high flame and let it cook for 5-8 minutes or until they are brown in color and well cooked.
Add, ginger, garlic, white portion of green onions (also known as scallion) and mix well.
Add soy sauce, chili flakes and salt. Mix roughly and fold in brown rice. Mix properly and let it cook at low flame for 2 minutes. Mix again from the bottom. Turn it off and garnish with green onions. Serve hot.
- Brown rice can be cooked ahead of time and refrigerated for about a week. When ready just follow the rest of the instructions for this recipe.
- If consuming it without any entrée or side dish then the servings would be 2.
- If pairing it along with some entrée then the serving would be 4. Nutritional value in this case would be, Cal: 168 fats:8 Carb: 22 Protein:5
- This recipe can be refrigerated in an air tight glass container for about 2 weeks.
Calories: 335kcal | Carbohydrates: 43g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 547mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg