Umami Mushroom Fried Rice
This is a great way of using up any leftover rice. Mushrooms are so underrated in my opinion; I love their bite and they work so well as a main ingredient in my opinion.
Prep: 5mins
Cook: 15mins
Ready in: 20mins
Serving Size: 4
Dietary info: Dairy Free Gluten Free Vegetarian Family Food Lunch/Dinner Plant-Based
Ingredients
- 300g cooked rice
- 200g chestnut mushrooms, thickly sliced and chopped
- 200g chestnut mushrooms, thickly sliced and chopped
- 1 onion, diced
- 1 knob of butter
- 60g green beans
- 2 tablespoons of soy sauce
How To Make It
Step 1.
Take the mushrooms and thickly chop so they're still chunky. Heat a little oil in a pan and add the mushrooms and a sprinkle of salt. LEAVE THEM ALONE for 5 mins, this is what makes them char, caramelise and turn this gorgeous colour. If you keep stirring they'll just be limp. Remove mushrooms from the pan.Step 2.
Dice and cook an onion in a knob of butter (in the same pan). Chop some green beans and add to the pan. Add the leftover rice, mushrooms and 2 tablespoons of soy sauce. Cook for a further 8-10 minutes then serve.
Serve & Enjoy
Nutritional Info
Mushrooms are a strong source of Vitamin D as well as numerous other vitamins and nutrients.