Mushroom-Fried Rice

Dana Kieffer
August 05, 2017
21

An easy and delicious side bursting with mushroom flavour, Mushroom-Fried Rice will become a weeknight staple. A great way to use up leftover rice too!

6
1 14 g. package of mixed dried mushrooms rehydrated in 2 cups of warm water
1 cup rice
1 tbsp. olive oil
½ onion, chopped
½ cup frozen peas
1 egg
Rehydrate mushrooms in warm water for at least 20 minutes, drain, saving the broth. Use the mushroom broth to cook the rice according to the package directions adding water if needed. Spread the rice on a...
See the full directions on my site
Nutritions

Calories
361

Sodium
20mg
0% DV

Fat
27g
42% DV

Protein
1g
3% DV

Carbs
3g
1% DV

Fiber
1g
5% DV

Dairy-Free Sugar Free Vegetarian Gluten-Free

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2369
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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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