Description
Shiitake mushrooms give this high protein fried rice a great umami flavor, and add a meaty texture, without the meat!
Ingredients
Scale
- 8oz chickpea "rice"
- 3 tsp toasted sesame oil, divided
- 1/2 lb shiitake mushrooms, thoroughly cleaned and sliced
- 2 tsp Chinese 5 Spice, divided
- 1 zucchini squash, diced
- 2 cups shredded carrots
- 1/2 cup frozen corn kernels
- 1 heaping tbsp grated fresh ginger (or to taste)
- 3 tbsp tamari (or soy sauce)
- 1 tbsp coconut amino (optional)
Instructions
- Cook the rice according to the instructions on the package. Drain well and set aside
- Heat 1 teaspoon of the sesame oil in a large nonstick skillet. Add the mushrooms and 1 teaspoon of the 5 spice. Cook on high for 2-3 minutes, tossing often. Transfer to a bowl and set aside
- Using the same skillet, heat the remaining 2 teaspoons of oil. Reduce the heat to medium-high, add the zucchini, carrots, corn, ginger, and remaining teaspoon of 5 spice and cook for about 3 minutes, tossing often, until the zucchini is slightly tender
- Add the shiitake mushrooms, rice, tamari and aminos and toss well. Cook for another 2 minutes. Serve warm
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Asian
Nutrition
- Calories: 281
- Sugar: 5.3
- Sodium: 878
- Fat: 7.2
- Saturated Fat: 0.6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 8.5
- Protein: 15.8
- Cholesterol: 0