Delicious and satisfying, quick and easy, this dish is a good way to use leftover cooked rice. It goes well with bean soup and a side dish of steamed greens.
Serves 2
Ingredients
1 tbsp Clearspring Toasted Sesame Oil
4 Clearspring Shiitake Mushrooms or Maitake Mushrooms
1 small carrot, cut into julienne strips
1 tbsp Clearspring Mikawa Mirin
4 spring onions, sliced into 3cm lengths
a dash of Clearspring Soya Sauce
3cm fresh ginger, finely chopped
350g cooked Clearspring Brown Rice
Method
1. Heat the oil in a frying pan over a medium heat, add the mushrooms and carrots. Add the mirin and sauté briefly. Add the spring onions and sauté for 5 minutes – the carrots should still be a little crunchy, but not raw tasting.
2. Lower the heat, and stir in the shoyu and ginger. Add the rice, breaking up any clumps with the side of a wooden spoon. Mix thoroughly, cover, and cook for 1-2 more minutes. Serve on its own, or with braised tofu.
Serves 2
Ingredients
1 tbsp Clearspring Toasted Sesame Oil
4 Clearspring Shiitake Mushrooms or Maitake Mushrooms
1 small carrot, cut into julienne strips
1 tbsp Clearspring Mikawa Mirin
4 spring onions, sliced into 3cm lengths
a dash of Clearspring Soya Sauce
3cm fresh ginger, finely chopped
350g cooked Clearspring Brown Rice
Method
1. Heat the oil in a frying pan over a medium heat, add the mushrooms and carrots. Add the mirin and sauté briefly. Add the spring onions and sauté for 5 minutes – the carrots should still be a little crunchy, but not raw tasting.
2. Lower the heat, and stir in the shoyu and ginger. Add the rice, breaking up any clumps with the side of a wooden spoon. Mix thoroughly, cover, and cook for 1-2 more minutes. Serve on its own, or with braised tofu.
