Mushroom Fried Rice

How to Prepare

1. Cut the mushrooms into bite-sized pieces. Thinly slice the top third of 2 Scallions, set aside. Cut the remaining into 1-inch pieces. 2. Heat 2 tbsp Avocado oil in a 10- or 12-inch nonstick sauté pan over medium-high heat. 3. Add 230g / 8.1oz mushrooms, season with salt and black pepper, cook for 3 to 5 minutes until starting to brown. 4. Add the scallion pieces, 2 minced Garlic cloves, and 1-inch minced Ginger, cook for another 30 seconds. 5. Add 480ml / 16.2fl oz cooked and cooled white or brown rice, cook for 2 more minutes, stirring occasionally. 6. Make a well in the center, add the remaining 1 tbsp Avocado oil, crack 2 large Organic eggs, and scramble until cooked. 7. Stir the eggs into the rice mixture, add sliced scallions and 3 tbsp Soy sauce, mix well. Serve with nori or sriracha if desired.

Good to Know

Optionally garnish with thinly sliced nori or kelp flakes and sriracha hot sauce for added flavor. Using cooked and cooled rice increases its resistant starch content, beneficial for the microbiome and blood sugar levels.