Mushroom Fried Rice
Author:Mushroom Fried Rice recipe is budget-friendly and super quick to make. It's a great way to use up leftover cooked rice, is made all in one pan and takes no more than 15 minutes!
Ingredients
- ½ cup (80 grams) raw cashew nuts (omit to make nut-free)
- 1 tablespoon toasted sesame oil
- 1 bunch spring/green onions , sliced into circles
- 2 sticks celery , diced
- 1 large bell pepper , diced
- 4 cups (320 grams) sliced or quartered mushrooms , brown or white
- 3 cups (450 grams) cold cooked rice (long grain white or brown works well)
- ¼ cup (60 mls) soy sauce or tamari , gluten-free if necessary
INSTRUCTIONS
- Put a large wok or pan over a medium heat. Add the cashew nuts and cook them for 2 to 3 minutes, moving frequently, until they smell toasty and are starting to turn golden in areas. Tip out of the pan into a small bowl and set aside.
- Put the pan back on the heat and add the sesame oil. Turn the heat up to medium high and add most of the onions (leave a few to scatter over raw at the end), celery and bell pepper and cook for a couple of minutes until beginning to soften.
- Add the mushrooms and continue cooking, stirring frequently for another 2 to 3 minutes.
- Pour in the cold rice and soy sauce/Tamari and stir well. Keep moving everything about in the pan until the rice has heated through.
- Add the toasted cashews, stir again and remove from the heat.
- Serve scattered with the reserved green onions.
NOTES
You can easily add an extra cup of cooked rice to stretch this to feed more people.
Important food safety info - Rice should only ever be reheated once so once made this recipe cannot be reheated or frozen. Any leftovers need to be discarded.
Important food safety info - Rice should only ever be reheated once so once made this recipe cannot be reheated or frozen. Any leftovers need to be discarded.
NUTRITION
Serving: 1serving | Calories: 402kcal | Carbohydrates: 60g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Sodium: 1152mg | Potassium: 817mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1911IU | Vitamin C: 75mg | Calcium: 52mg | Iron: 4mg
