Mushroom Fried Rice
I love 30 minute meals like this healthy insanely delish and vegan mushroom fried rice! It comes together in no time especially if you precook the rice before and save in the fridge. You won't miss the meat in this one!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups brown rice - cooked (from 2 cups of raw rice)
- 2 cups mushrooms - sliced
- 1 carrot - chopped
- 1 small onion - diced
- 2 cloves garlic - minced
- 1 teaspoon ginger root - peeled and minced
- 1/2 teaspoon white pepper
- 1 1/2 cup bell pepper - chopped (I used half of each - 3 colored bell peppers)
- 2 tablespoons olive oil
- 1 green onion - chopped
- Salt
Instructions
- 1
Place oil in a large fry pan or wok and let it heat up on high heat for about 2 minutes. Saute the onions, garlic and ginger together until fragrant.
- 2
Add in the mushrooms, sprinkle on some salt and half of the remaining white pepper. Stir well and let them cook until the mushrooms turn darker in color.
- 3
Add in carrots and green onions then mix. Add in the rice and stir well to combine. Put in remaining white pepper and mix well. Taste to ensure that the seasoning is right.
- 4
Add in the bell peppers and mix until well incorporated and the peppers sizzle together with the rice. Turn off the heat and serve warm.