Fried Rice with Spinach & Mushrooms (Vegan & Gluten Free)
This fried rice is a tasty, easy and quick dish that is filled flavor. It is great to have for lunch, make for meal prep purpose or serve for dinner.
Servings 2
Ingredients
- 4 dl Rice (I used brown rice) cooked and chilled
- 3-4 Garlic cloves minced
- 2 Shallots minced
- 1-1 1/2 tbsp Fresh ginger grated
- 4-5 Button mushrooms sliced
- 6-8 Shiitake (or more button mushrooms) dived into smaller pieces if needed
- 100 g Fresh spinach
- 1 tsp Sesame oil
- 3/4 dl White wine (optional, can be replaced by white wine vinegar or rice vinegar)
- 1 tbsp Tamari or soy sauce
- 1-2 tsp Lemon juice
- 1 Scallion thinly sliced
Instructions
- Remove rice from the fridge. Or cook rice, let it cool completely and put it in the fridge for a short wile.
- Preheat a nonstick pan over medium heat with some olive oil.
- Add spinach and half of the garlic to the pan, sauté for 2-3 minutes. Transfer to a plate and set aside.
- In the same pan, add a drizzle more of olive oil. Fry rest of the garlic, ginger and mushrooms. Sauté for approximately five minutes, stirring frequently. Transfer to the same plate as the spinach.
- Add a drizzle more of olive oil to the same pan. Fry the minced shallots for 30-60 seconds, until fragrant. Add the fresh spinach, stir to combine and fry for one minute more.
- Increase the heat slightly, add the rice. Fry for 2-3 minutes, until it starts to get golden brown. Add the fried spinach and mushrooms, stir together. Pour white wine (rice vinegar, white wine vinegar or stock) over the rice, let it cook on medium high heat for 2-3 minutes, then pour sesame oil, half of the scallion, tamari, lemon juice into the pan. Stir together, cook for just 30-60 seconds, allowing everything to combine and get warm.
- Divide the rice between two bowls, gently pressing down to make it hold together.
- Place a plate over each bowl, turn upside down, slowly removing the bowl. Top with remaining scallion.