Ingredients
- 1 cup cooked rice (long grain, white, jasmine, brown, etc.)
- 2 tablespoons coconut oil
- 1/2 cup minced red onion
- 12 ounces button mushrooms, chopped
- 4 -5 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 8 ounces water chestnuts, chopped
- 2 -4 tablespoons Japanese soy sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons dark sesame oil
- 5 scallions, sliced
- 1/2 cup frozen peas
- 1 tablespoon toasted sesame seeds
- Salt
- Black pepper
How to Make
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Step 1: In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
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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.
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Step 3: Stir in the garlic, ginger, and cook until fragrant.
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Step 4: Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
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Step 5: Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
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Step 6: Stir in sesame seeds just before serving, or use them as a garnish.
We hope you enjoy this recipe!
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