This week, we're spending some time with a couple vegetable-based dishes for some quick and healthy eating that doesn't sacrifice flavor. This time around, we're featuring a fried rice recipe that's packed with mushrooms, lentils, and colorful daikon radish, carrot, and green onions. The result is a dish that's beautiful, colorful, and delicious. Oh - and both quick and simple to make. What's not to love?
If you want to keep this dish from being spicy, skip the Sichuan chili bean paste. You can add a little white miso paste if you'd prefer or even a bit of honey if you want some sweetness instead. When it comes to additions, you can tweak a bit, but I really love lentils in this because the rice can feel a bit thin without them. The mushrooms borrow flavor from what else you add, so try to make sure your mix is flavorful and varied if you opt to move away or beyond what's listed here. I like this blend because it brings so very much color to a dish during a time of the year when plates and the outdoors can be incredibly devoid of color and interest. It's a great opportunity to eat the rainbow!
I like having this fried rice as part of a vegetarian Asian feast featuring vegetable potstickers or egg rolls, a spicy cucumber salad, some steamed edamame, and lots of hot tea. After all, winter wants a splash of color and warm beverages. Enjoy!
Mushroom Daikon Fried Rice
- 1 tablespoon Sichuan chili bean paste
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons regular soy sauce (preferably low-sodium)
- 1 teaspoon dark soy sauce
- 1 tablespoon extra virgin olive oil
- 10 ounces baby bella mushrooms, sliced
- 1½ cups cooked green or brown lentils
- 1½ cups cooked rice basmati
- 2 scallions, thinly sliced
- 1 cup coarsely shredded carrot
- 1 cup coarsely shredded purple daikon
In a medium bowl, whisk the chili bean paste, minced garlic, minced ginger, and soy sauces together; set aside.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced mushrooms, season with a pinch of salt, and cook for 5 minutes stirring often until they start to brown.
Add the cooked lentils and rice. Cook for 1 minute to warm everything through.
Pour the reserved sauce into the skillet. Cook on medium-high heat, stirring often, until everything is coated and you smell a fragrant garlic aroma.
Add the scallions, carrot, and daikon. Stir fry for another 2-3 minutes or until the vegetables are warm and the rice is ever so slightly pan crisped. Serve warm.
- Yields: 4-6 servings
- Preparation Time: 20 minutes