Quick Mushroom & Veggie Fried Rice Bowl

Nutritional Benefits

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Ingredients

• 2 cups Cooked brown rice (day-old works best)
• 6 oz Mushrooms (sliced)
• 1 cup Mixed frozen vegetables (peas, carrots, corn)
• 2 tbsp Soy sauce (low sodium, or tamari for gluten-free)
• 1 tsp Sesame oil
• 1/2 tsp Ginger (grated fresh)
• 1 clove Garlic (minced)
• 2 Green onions (chopped, for garnish)
• 1 Egg (optional, whisked)
• 1 tbsp Olive oil

Instructions

1. Step 1: Heat olive oil in a large skillet or wok over medium-high heat. Add mushrooms and sauté until browned and tender, about 4-5 minutes. Remove mushrooms and set aside.
2. Step 2: Add mixed frozen vegetables to the skillet and cook for 3-4 minutes until tender-crisp. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Step 3: Push vegetables to one side of the pan. If using egg, pour whisked egg into the empty side and scramble until cooked through. Break into small pieces.
4. Step 4: Add cooked brown rice and sautéed mushrooms back into the pan. Pour soy sauce and sesame oil over the mixture. Stir everything together well, breaking up any rice clumps, and cook for 3-5 minutes until heated through and slightly crispy.
5. Step 5: Garnish with chopped green onions before serving.

Nutrition Information

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