Better Than Takeout Vegan Fried Rice with Portobello mushrooms
Do you like restaurant-style, golden, crispy, and mouthwatering fried rice? If you answered yes, then keep reading. This better than takeout vegan fried rice with portobello mushrooms is a savory, delicious, and utterly satisfying dinner you can make in just 25-minutes. Save this recipe because you’re going to make it on repeat.This is a quick, simple, and satisfying better than takeout vegan fried rice with portobello mushrooms, fresh garlic, and kale. It’s a healthy bowl of comfort food that doesn’t taste healthy at all. Featuring juicy meaty textures thanks to the portobello mushrooms, garlicky flavors, fresh spring onions, sweet-spicy chili sauce, and lots of rich delicious flavors. It’s everything a bowl of comfort food should be.
Ingredients
- 2 tbsp Sesame Oil
- 2-3 cups Cooked Rice Can be made fresh or leftover rice
- 2 Portabella Mushrooms Chopped
- 1 cup Kale Chopped
- 3 cloves Garlic Finely Chopped
- 2-3 Spring Onions Chopped or sliced
- 3 tbsp Soy Sauce or Tamari
- 3 tbsp Sweet Chili Sauce
- ½ tsp Sea salt or Kosher Salt
- 1 tbsp Thyme Dried or fresh
- 1 tbsp Smoked Paprika
Instructions
- Heat sesame oil in a large deep pan or wok. Add the portobello mushrooms, thyme, and smoked paprika and let them cook for 5 minutes while stirring occasionally.
- Add the garlic, spring onions, and cooked rice (or raw cauliflower rice) and stir to combine. Let the rice cook at high heat without stirring too often to let the rice crisp up.
- Season with soy sauce and sweet chili sauce and gently combine. Let the rice cook for 5 more minutes while the rice gets more crispy.
- Finally, add the kale and cook for just long enough for the kale to soften without going too soft. Serve with a drizzle of sweet chili sauce and enjoy.