30 Minute Portobello Fried Brown Rice.
This 30 Minute Portobello Fried Brown Rice is quick, flavorful, and packed with earthy mushrooms and nutty brown rice. Perfect for busy weeknights!
Equipment
- Large Skillet or Wok
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 tablespoons olive oil
- 16 ounces sliced mushrooms preferably Portobello
- 3 garlic cloves garlic minced
- 0.5 teaspoon freshly grated ginger
- 2 large eggs lightly beaten
- 1.5 cups cooked and cooled brown rice
- 2.5 tablespoons low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons toasted sesame seeds
- 4 green onions green onions thinly sliced
Instructions
- In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced Portobello mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Stir occasionally to ensure even cooking.
- Once the mushrooms are cooked, add the minced garlic and freshly grated ginger to the skillet. Sauté for an additional 1-2 minutes until fragrant.
- Push the mushroom mixture to one side of the skillet. In the cleared space, add the remaining 2 tablespoons of olive oil and pour in the lightly beaten eggs. Scramble the eggs until fully cooked, then mix them into the mushroom mixture.
- Add the cooked and cooled brown rice to the skillet. Pour in the low sodium soy sauce and toasted sesame oil. Stir everything together, ensuring the rice is evenly coated in the sauce and heated through.
- Once the rice is heated, remove the skillet from heat. Sprinkle the toasted sesame seeds and sliced green onions over the top. Give it one final mix before serving.
Notes
- Use cooked and cooled rice to prevent mushy texture.
- Add red pepper flakes or sriracha for a spicy kick.
- Customize by adding leftover vegetables like peas, carrots, or broccoli.
- Marinate mushrooms in soy sauce for deeper flavor.