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+ servings

Oyster Mushroom, Kale, & Asparagus Asian Rice

Course Dinner, Lunch, Side Dish
Cuisine Asian, Dairy-Free, Gluten-Free, Vegetarian
Servings 4 people

Ingredients
  

  • 1 tbsp coconut oil
  • 1 tbsp ginger grated
  • 1 cup oyster mushrooms sliced thin
  • 2 cup brown rice cooked
  • 1/2 cup asparagus sliced in 1/4 inch discs
  • 2 cups kale leaves stalks discarded, leaves chopped
  • 2 tsp garlic chopped
  • 2 Eggs beaten
  • 3 tbsp Asian fish sauce
  • 2 tbsp rice wine vinegar

Instructions
 

  • In a large skillet or wok, heat the coconut oil. Add int he ginger and cook for one minute on medium heat.
  • Add in the mushrooms and asparagus, and cook for 2 minutes until vegetables just start to soften.
  • Add in the kale and the garlic, and cook another 2 minutes until kale wilts. Add in the cooked rice and mix well.
  • Make a hole in the center of the skillet, and pour in the beaten eggs. Allow to cook on medium heat until the cook through, and then chop up and mix into the rice.
  • Season with fish sauce and rice vinegar, and serve.
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