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The Culinary Pharmacies will be closed December 25 for Christmas.
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
- Whisk together coconut aminos, water, sunflower butter, maple syrup, and sesame oil in a small bowl. Set aside.
Mushroom Fried Rice
- Heat 1 tablespoon of oil in a large, heavy skillet over medium-high heat.
- Add the mushrooms and toss with oil.
- Season with ⅛ teaspoon each of salt and pepper.
- Cook until soft, about 5-6 minutes, stirring occasionally.
- Transfer to a large bowl and set aside.
- Break up the rice clumps with your hands, if necessary.
- To the same large nonstick skillet or wok, heat 1 tablespoon of oil over medium-high heat.
- Add eggs (if using), remaining ⅛ teaspoon of salt, and ⅛ teaspoon of pepper.
- Cook until lightly scrambled.
- Use a spatula to move the eggs to the side.
- Add the remaining 1 tablespoon of oil.
- Add the rice and stir-fry for 2 minutes.
- Add the peas and carrots and cook 1 minute.
- Add the sauce and stir to combine.
- Add the mushrooms and cook an additional minute, stirring frequently.
- Transfer to serving bowls.
- Garnish with green onions.
Notes