Who doesn’t like fried rice? This healing grain that is eaten at nearly every meal in Asian cultures strengthens Stomach functioning. Use leftover rice mixed with your favorite veggies for an easy and quick dinner that’s sure to please everyone.

Yields1 Serving
 1 celery stalk, finely chopped
 ½ onion, chopped
 ½ zucchini, chopped
 1 cup mung bean sprouts
 1 carrot, finely chopped
 1 Tablespoon of olive or walnut oil
 2 garlic cloves, minced
 1 scallion, finely chopped
 2 cups of cooked rice (leftover rice is fine!)
 Mushroom powder, cooking wine, and soy sauce to taste
1

Sauté celery, onion, zucchini, and carrot in vegetable oil with scallion or garlic, for about 5-6 minutes or until vegetables soften. Add bean sprouts and sauté for another 1-2 minutes.

2

Add leftover rice (always make extra rice and keep some for recipes like this one), mix until heated through.

3

While cooking, add pepper, soy sauce, mushroom powder, and cooking wine to taste.

Ingredients

 1 celery stalk, finely chopped
 ½ onion, chopped
 ½ zucchini, chopped
 1 cup mung bean sprouts
 1 carrot, finely chopped
 1 Tablespoon of olive or walnut oil
 2 garlic cloves, minced
 1 scallion, finely chopped
 2 cups of cooked rice (leftover rice is fine!)
 Mushroom powder, cooking wine, and soy sauce to taste

Directions

1

Sauté celery, onion, zucchini, and carrot in vegetable oil with scallion or garlic, for about 5-6 minutes or until vegetables soften. Add bean sprouts and sauté for another 1-2 minutes.

2

Add leftover rice (always make extra rice and keep some for recipes like this one), mix until heated through.

3

While cooking, add pepper, soy sauce, mushroom powder, and cooking wine to taste.

SIMPLE FRIED RICE

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