Mushroom-Spinach Fried Rice
Servings
2Serving size
about 3 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 1/4 cup Water |
| 1/2 cup Brown rice |
| 4 tsp. Sesame oil |
| 2 clove Garlic, raw (minced) |
| 1 Tbsp. Ginger root, raw (minced) |
| 1 large Carrots, raw (peeled and finely diced) |
| 8 ounces Crimini mushrooms (or shiitake mushrooms)(sliced) |
| 6 large Green onions (thinly sliced crosswise; keep white and green parts separate) |
| 1 cup Frozen edamame |
| 2 tsp. or 1 packet Chinese or Dijon mustard |
| 1 tablespoon Rice Vinegar |
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 Tbsp Water |
| 2 Ounces Fresh spinach |
Instructions
Reduce heat to medium-low and simmer, partially covered, for 30-40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand.
While the rice is cooking, prepare the vegetables.
Place the sesame oil in a large skillet or wok over high heat.
Add the garlic, ginger, and carrots and cook for about 2 minutes. Stir frequently.
Add the mushrooms and the white part of the green onions. Toss well, cover, and cook for 8 to 10 minutes. Toss the vegetables about every 2 minutes, but keep the pan covered.
Add the rice, edamame, mustard, vinegar, pepper, soy sauce, and water. Toss well.
Cook for about 2 minutes, tossing frequently.
Add the spinach and cook, folding together, for about one minute until the spinach is wilted.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I talk about calorie density a lot and this is a great example of where you can eat a lot of delicious food, be really filled up and satisfied, and have it be less than 400 calories. By using veggies to reduce the calorie density, you get more food, it’s cheaper, and it’s better for you – all while being great tasting.