Wild Fried Rice
Ingredients
The base
-
3
cups
cooked whole grain wild rice blend
The vegetables and flavorings
-
16
ounces
shiitake mushrooms
-
2
teaspoons
grated fresh ginger
-
2
cloves
garlic
-
1
big pinch
red pepper flakes
-
1
tablespoon
rice vinegar
-
2
teaspoons
toasted sesame oil
-
1
teaspoon
honey
-
1
small bunch
kale
-
½
teaspoon
salt
The cooking fats
-
3
tablespoons
coconut oil
The protein
The sauces
Instructions
- Melt 2 tablespoons of coconut oil in a large wok or skillet over high heat and cook the mushrooms until browned.
- Remove the mushrooms and set aside, then add the remaining coconut oil to the pan.
- Stir in ginger, garlic, and red pepper flakes until fragrant.
- Add the cooked rice, soy sauce, rice vinegar, sesame oil, and honey, stirring until heated through.
- Move the rice mixture to one side and scramble the beaten eggs until fully cooked.
- Stir the cooked mushrooms back into the rice mixture.
- Add the chopped kale and stir until wilted, then season with salt and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
167
Total fat
8g
Total carbohydrates
20g
Total protein
6g
Sodium
376mg
Cholesterol
41mg
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