Mushroom Fried Rice & Salad

Mushroom Fried Rice & Salad


2 tablespoons Ty Ling dark sesame oil (divided)
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 package (10 ounces) baby bella mushrooms, quartered
2 cups chopped vegetables (zucchini, bell pepper, yellow squash)
4 cups cooked Essential Everyday white or brown rice
½ cup Essential Everyday reduced-sodium soy sauce
4 large Dutch Farm eggs, lightly beaten
1 cup sliced green onion
2 tablespoons chopped fresh cilantro
1 Fresh Express Salad Kit


In wok or 12-inch nonstick skillet, heat 1 tablespoon of the sesame oil over medium-high heat. Add garlic and ginger root; stir-fry 1 minute. Add mushrooms and vegetables; stir-fry 2 minutes. Add rice and soy sauce; stir-fry 2 to 3 minutes. Remove rice mixture from wok. Add remaining 1 tablespoon sesame oil to wok; stir-fry eggs until scrambled. Add rice mixture and green onion; stir-fry until well mixed. Sprinkle cilantro over top.

Toss all salad kit ingredients together and serve with Fried Rice.

Servings: 4
Serving Size: Nutrition not available.

Per Serving