Ingredients
Scale
- 3 cups cooked jasmine rice (cooled)
- ¼ cup avocado oil
- 4 ounces lion’s mane mushrooms (sliced)
- 4 ounces cremini mushrooms (sliced)
- 2 cups thawed frozen green peas
- 4 cloves fresh garlic (minced)
- ¼ cup chives (chopped)
- 2 tablespoons fresh thyme (chopped)
- 1 tablespoon lemon zest
- ¼ cup roasted red peppers (chopped)
Instructions
- Heat the avocado oil in a large skillet over medium-high heat until shimmering.
- Add the sliced lion’s mane and cremini mushrooms; sauté until golden brown.
- Stir in minced garlic and cook for about one minute until fragrant.
- Toss in thawed green peas, seasoning with salt and pepper; cook until heated through.
- Gently fold in cooked jasmine rice, pressing down to form an even layer.
- Let cook undisturbed for about five minutes to achieve crispiness.
- Top with chopped chives, thyme, lemon zest, and roasted red peppers before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg