This one just may be a game changer. Make some rice over the weekend so you can toss it with some cauliflower rice, mixed vegetables, soy sauce, and meaty, smoky portobello mushrooms before baking it in a sheet pan. The result? Beautifully crispy bits of deliciousness.
Allow extra time to prepare and chill the rice if you are making this recipe from start to finish in one day.
Chef's notes
Suggested adult serving: 2 cups
Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Steps
1
Prepare the Dish
Ingredients
3⁄4 cup brown rice rinsed & drained (≈2 1⁄4 cups cooked)
3 tablespoons low-sodium soy sauce (or tamari or liquid aminos)
1⁄3 teaspoon ground ginger
2 dashes ground white pepper
FOR SERVING: 6 scallions (white & green parts) sliced (≈3⁄4 cup)
PREPARE GRAINS
In a saucepan over high heat, bring rice and 1 1⁄2 cups water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork. Chill in the refrigerator.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
SAUTÉ MUSHROOMS
In a large skillet over medium heat, cook portobellos, garlic, and smoked paprika, stirring occasionally, for 3 to 4 minutes. Add vegetable broth 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
MAKE FRIED RICE
Add cauliflower rice, mixed vegetables, chilled brown rice, 3 tablespoons vegetable broth, soy sauce, ground ginger, and white pepper to skillet. Mix well.
BAKE FRIED RICE
Transfer fried rice to prepared baking sheet. Bake until vegetables are tender and rice has browned in places, 15 to 20 minutes.
Sprinkle with scallions and serve.
