Fried Rice with Shitake Mushrooms and Veggies

This recipe is gluten, soy, dairy free and is filling as a meal with added protein or serve on the side.  

This was delicious even cold and made a great lunch with added chicken the next day

Ingredients

• 2 T. sesame oil (or use what you have on hand such as avocado oil)
• 1 large carrot chopped (I used instead one cup of shredded organic carrots)
• 1 red pepper (or use yellow or orange), chopped
• ½ a medium onion chopped
• 1 small pack of shitake mushrooms chopped
• ½ cup thawed frozen edamame
• 2 cloves garlic minced
• 1 T. fresh ginger root minced
• 3 cups cooked basmati white rice
• 2-3 eggs lightly beaten
• 2 T. coconut aminos
• 2 T. mirin (sweet cooking wine)
• ¼ cup raw cashews (topping optional)
• 1 bunch of green onions chopped (topping optional)

Directions

1. In a wok or a large skillet, heat 1 T. of the oil over medium high heat. Add in the carrots, onion, pepper, mushrooms and sauté until the veggies are tender-about 5-7 minutes. Stir in the edamame and cook for another minute (don’t make the mistake I made and use the edamame in the shell-not very easy to eat it this way in a rice dish!)
2. Remove the veggies to a bowl. Add the other 1 T. of the oil to the wok and over medium heat add the garlic and the ginger and cook for 30 seconds. Add in the rice and stir to coat with the ginger and garlic. Push the rice to the side of the wok and add in the eggs. Stir the eggs frequently until cooked and set. Then mix the eggs into the rice.
3. Add the veggies back in and stir to blend everything together. Top with the scallions and cashews if desired and serve.
4.  Note: I cooked chicken and added it to this dish and turned this into a meal.  (the eggs do give it a protein boost but for a meal, it should contain more than 8 grams protein per serving).  

This recipe is adapted from www.betternutrition.com 

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