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Tuesday, 18 August 2015

Summer Veggie & Mushroom Fried Rice

I love whipping up fried rice in the summertime.  The addition of mushrooms cooked in butter and garlic gives some extra oomph to the dish.  In fact, it doesn't really need any hot sauce on the side, but I like a little kick.  This was an absolute hit with my little girls. They inhaled it!  Use any fresh summer greens, just dice them up.  You can toss in extra fresh herbs, too. It's versatile! Enjoy!
Gluten Free Vegetable and Mushroom Fried Rice
Fresh mushrooms and greens make for a quick, easy summer fried rice dish.

Summer Veggie & Mushroom Fried Rice
Serves 2

Use a large frying pan or wok over medium-high heat.
In 2-3 Tbsp butter, cook 2-3:
handful of fresh Chanterelle mushrooms, washed, dried and diced
1 tsp minced garlic
2-3 Tbsp fresh parsley, finely diced

Remove mushrooms from pan.

Add 2 Tbsp avocado oil (or another oil good for high-heat cooking) to the pan.

Add and cook 3-4 minutes:
2 cups cooked day-old rice (brown basmati worked well - you want your rice a little dried out, so if you make it fresh, cook it a bit extra to dry it out a little)
1 cup mixed baby greens (swiss chard, kale, spinach, fresh beet greens), diced
1/2 cup frozen peas OR handful sugar snap peas

Move rice/veggies to the outer edges of the pan.
Add, then stir to scramble the eggs:
1 Tbsp avocado oil
2 eggs, whisked

Add the mushrooms back into the pan.

Add and cook 1-2 minutes:
1-2 Tbsp GF soy sauce (Bragg's liquid soy seasoning works well) OR another flavorful sauce of your choice

Serve immediately with srarachi hot sauce (or a little ketchup if your eaters are 4 years old).  Enjoy!

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