This recipe for fried rice with shiitakes and asparagus is really going to change your life. You can do it with the rice you have in the refrigerator from the day before or with quinoa or any other grain. The incredible thing is that you will always have a delicious oriental lunch or dinner.
Why you will love this fried rice
This rice is as delicious as any rice you can buy in a take-out restaurant or your favorite restaurant, but with all the advantages of a homemade meal. You control the flavor, the number of nutrients, and the quality of the ingredients, and you can add or remove vegetables. You can also put tofu or edamame on it.
You can also use brown rice, white rice, the rice leftover from the day before, or even quinoa. Take this fried rice recipe as a base, as an idea, then prepare it as you like.
Ingredients for simple fried rice
- Brown rice I prefer it because it is less processed than white, and it has fiber, vitamins, and minerals. Normally brown rice has some color, such as light brown, red, black, etc.
- Asparagus is cut into small pieces, about a fist full.
- Shiitake mushroom, 5 or 7 mushrooms, sliced. I use the stems, but if you prefer, you can remove them and save them from making vegetable broth or pho.
- Garlic, sliced , so it doesn’t burn. Fresh Ginger(grated or minced) I like to put it grated better because my children get big chunks.
- Soy sauce or tamari. If you don’t eat soy products, you can look for coconut aminos. Sesame oil, Rice vinegar, Sambal Salsa, or Sriracha
How to make simple fried rice
- Add one teaspoon of neutral flavor oil and asparagus in a large skillet. Leave them for three or five minutes. Until cooked but crisp and delicious. When they are, put them on an extended plate and set them aside.
- In the same pan, put the shiitake mushrooms, constantly stirring until they are cooked and soft. Take them out and put them next to the asparagus.
- In the same frying pan, add two more teaspoons of neutral oil. Put the garlic and ginger, and leave it for 30 seconds, constantly stirring, so it does not burn. Add the rice and stir.
- Combine the sesame oil, soy sauce, rice vinegar, and chili in a small bowl. Add it to the rice, and mix carefully so that the rice does not stick.
- Add the mushrooms and asparagus, and add a pinch of salt. Taste and serve immediately.
Other ideas for your fried rice
- Put all the vegetables you want, peas, carrots, green beans, broccoli, etc.
- Use the rice you have in the refrigerator or any other grain.
- You can add tofu or any other vegan egg substitute you can find.
- Use noodles if you don’t have rice or time to cook it.
- You can also use this rice to make Asian lettuce wraps
Other recipes you might like
- Roasted Asparagus and Lentil Salad with Dijon Vinaigrette
- Best and Easiest Vegan Asian Lettuce Wraps
- Healthy Vegan Frito Pie
- Cauliflower Fried Rice
- Creamy Vegan Coconut Rice
Fried rice with shiitakes and asparagus
With this vegan fried rice recipe you are going to learn how easy it is to make fried rice. This recipe is simple, nutritious and mega delicious.
Ingredients
- 3 tablespoons vegtable oil
- 2 cups chopped asparagus into small pieces about a handful
- 1 cup shiitake mushroom 5 or 7 mushrooms sliced, stems removed
- 2-3 cloves garlic minced
- 1 teaspoon fresh ginger, grated
- 4 cups cooked rice about 1½ to 2 cups uncooked rice
- 1/4 cup soy sauce or tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- a pinch of sea salt
- 1 teaspoon chili paste sambal Olek or sriracha
Instructions
- In a large skillet add 1 teaspoon oil and the asparagus. Let them cook for three to five minutes. Until they are cooked but crunchy and delicious. When they are done, put them on a serving platter and set aside.
- In the same pan, add the mushrooms, move constantly until cooked through and slightly caramelized. Take them out and put them next to the asparagus.
- In the same pan add 2 more tablespoons neutral oil, add the garlic and ginger, leave it for 30 seconds, stirring constantly to avoid burning.
- Add the rice and move until it is warm.
- In a small bowl, mix sesame oil, soy sauce, rice vinegar and chili. Add it to rice and mix carefully
- Add the mushrooms and asparagus, add a pinch of salt.
- Test for seasoning and serve immediately.
Nutrition
Serving: 234gCalories: 289kcalCarbohydrates: 53gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 819mgPotassium: 393mgFiber: 4gSugar: 3gVitamin A: 507IUVitamin C: 4mgCalcium: 37mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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