Serves 4

If you have the forethought, I advise cooking the rice a day or 2 before you use “fry” it.  This works for you in a twofold, first its less time to whip up this dinner (really just the time it takes to measure and chop because it cooks in a flash).  And second is because the older rice is less sticky and gets a good golden crisp when you fry it up.

I love this dinner because you can squeeze a lot of veg in here and it will still be hearty and delicious.


1 cup Brown Rice (I like short grain)
2 cups Water
1 tablespoon Canola Oil
1 small Onion – minced
1 small bunch (about 6 or so) Green Onions – sliced (set aside the darker green part for garnish)
5 Bell Peppers (this is if they are small, if they are large use 2-3) – diced
3 ounce package Shiitake Mushrooms – sliced
1/8 teaspoon ground Dried Ginger
¼ teaspoon dried Ground Garlic
3 tablespoons Soy Sauce
1 cup shelled Edamame (organic if possible)
½ cup Cashews

Easy Instructions:

  • Cook the brown rice with the water
  • Cook the onion in the oil until soft
  • Add the peppers, cook until they soften but still have a little bite
  • Add the mushrooms and green onions
  • Crank up the heat a little
  • Cook until the mushrooms are cooked and start to brown (depending on your pan size, they may just steam, which is fine!)
  • Add the ginger and garlic
  • Add the rice, flatten into one layer, let it sit without stirring for 2 minutes (this allows the bottom to get nice and crispy)
  • Stir and flatten again for 2 minutes
  • Stir in the soy sauce, edamame and cashews
  • Sprinkle with the dark green part of the sliced green onions
  • Serve!!
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