Mushroom Fried Rice

Ingredients

Sauce

• 3 tablespoons (tbsp) of coconut aminos (low sodium soy sauce)
• 3 tablespoons (tbsp) of water
• 1 tablespoon (tbsp) of sunflower seed butter
• 1 tablespoon (tbsp) of maple syrup
• 2 teaspoons (tbsp) of sesame oil

Mushroom Fried Rice

• 12 ounces (about 5 heaping cups) of mushrooms (button, cremini, wild mushrooms, or an assortment), trimmed and sliced
• 3 tablespoons of vegetable oil, divided
• 4 cups of cold, cooked brown rice
• 2 green onions, thinly sliced
• ¼ teaspoon of kosher salt, divided
• ¼ teaspoon of black pepper, divided
• ¼ cup Just Egg (optional)
• 1 ½ cups of frozen peas and carrots, thawed

Preparation

• If you’re not using leftover rice, preferably cook the rice in advance and chill in the refrigerator.
• Trim and slice the mushrooms.
• Thinly slice the green onions.

Directions

Sauce

1. Whisk together coconut aminos, water, sunflower butter, maple syrup, and sesame oil in a small bowl. Set aside.

Mushroom Fried Rice

1. Heat 1 tablespoon of oil in a large, heavy skillet over medium-high heat.
2. Add the mushrooms and toss with oil.
3. Season with ⅛ teaspoon each of salt and pepper.
4. Cook until soft, about 5-6 minutes, stirring occasionally.
5. Transfer to a large bowl and set aside.
6. Break up the rice clumps with your hands, if necessary.
7. To the same large nonstick skillet or wok, heat 1 tablespoon of oil over medium-high heat.
8. Add eggs (if using), remaining ⅛ teaspoon of salt, and ⅛ teaspoon of pepper.
9. Cook until lightly scrambled.
10. Use a spatula to move the eggs to the side.
11. Add the remaining 1 tablespoon of oil.
12. Add the rice and stir-fry for 2 minutes.
13. Add the peas and carrots and cook 1 minute.
14. Add the sauce and stir to combine.
15. Add the mushrooms and cook an additional minute, stirring frequently.
16. Transfer to serving bowls.
17. Garnish with green onions.

Notes