Mushroom Fried Rice (Teppanyaki Style)
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."
- 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
In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
Stir in the garlic, ginger, and cook until fragrant.
Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
Stir in sesame seeds just before serving, or use them as a garnish.
Tips & Variations
No special items needed.