Turn this classic takeout dish into a satisfying, home-cooked Monday night meal. This fried rice features three (three!) different types of mushrooms and is packed with even more veggies, not grease and salt. This recipe comes to us from Stefanie of Sarcastic Cooking.
1 tablespoon extra virgin olive oil
4 ounces shitake mushrooms, stems removed and chopped
6 ounces portabella mushrooms, stemmed and chopped
4 ounces button mushrooms, chopped
1/3 cup diced yellow onion
2 carrots, peeled and grated
2 teaspoons chili garlic sauce
1 tablespoons low sodium soy sauce
3-4 cups cooked white/brown rice, cooked according to instructions on packaging
2 large eggs
4 green onions, chopped
salt and pepper to taste
Add olive oil to a large skillet or wok. Allow the oil to heat up for a minute or two over a medium flame. Add all the mushrooms. Stir to evenly coat in oil. Sautee mushrooms for 10 minutes until golden and crispy on the edges. Add the onion and carrot. Sautee an additional three to five minutes until onions become translucent.
Remove the vegetables from the pan. Add to a plate and keep off to the side for later. Reduce the heat to low. Add the two eggs to a small mixing bowl and beat. Add in a little pinch of salt and pepper. Pour the eggs into the hot pan and scramble. Cook until firm. Remove egg and add it to the plate with the veggies off to the side.
Add chili garlic sauce and soy sauce to the pan, whisk to combine. Mix in the rice. Add in the cooked egg and mushrooms. Stir to make sure the flavors are evenly distributed. Lastly, mix in the green onions, and season with salt and pepper to taste.