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Mushroom and Veggie Fried Rice
Rice

Mushroom and Veggie Fried Rice

This lighter version of a takeout classic cuts down on carbs by mixing cauliflower rice and brown rice. Edamame provides filling plant-based protein.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
238 calories per serving

Ingredients

> 1 tbsp canola oil
> 3/4 cup diced onions
> 1/2 (16 oz) pkg chopped kale
> 1 (3.5 oz) pkg sliced shiitake mushrooms
> 1 (12 oz) pkg Nature's Promise® Organic Cauliflower Rice
> 1 cup frozen shelled edamame, thawed
> 1 cup frozen peas and sweetcorn, thawed
> 1 (8.8 oz) pkg Nature's Promise® Free from Whole Grain Brown Rice
> 1 tbsp reduced-sodium soy sauce
> 1 tbsp toasted sesame oil

Steps

1
In a deep 12-inch nonstick skillet or wok, heat the oil on medium-high. Add the onions. Cook 5 min., until golden, stirring often. Add the kale in batches, stirring until wilted. Add the mushrooms and cook 5 min. Season with salt.
2
To same skillet, add the cauliflower rice. Cook 2 min., stirring often. Stir in the edamame and corn and peas. Cook 4 min., until warm.
3
Break up the brown rice in the bag and add to skillet, along with the soy sauce and sesame oil. Cook 2 min., stirring often.

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