Mushroom Fried Rice (Teppanyaki Style)
Recipe: #8417
March 02, 2013
Categories: Side Dishes, Rice, Brown Rice, White Rice, Vegetables, Mushrooms, Japanese, Fall/Autumn, Wok/Stir-Fry, Vegetarian more
"This will go wonderfully with something like grilled steak or teriyaki chicken, or just on its own as a vegetarian main dish."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (180 g)
- Calories 306.3
- Total Fat - 21 g
- Saturated Fat - 8.5 g
- Cholesterol - 28.1 mg
- Sodium - 943.5 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 1.2 g
- Sugars - 2.4 g
- Protein - 11.2 g
- Calcium - 29.8 mg
- Iron - 1.5 mg
- Vitamin C - 8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
Step 2
In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
Step 3
Stir in the garlic, ginger, and cook until fragrant.
Step 4
Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
Step 5
Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
Step 6
Stir in sesame seeds just before serving, or use them as a garnish.
Tips & Variations
No special items needed.
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