• Kris

Broccolini and mushroom fried rice.

Updated: Apr 28

Not your regular Chinese take-out fried rice. Rich umami flavor comes from mushrooms and hoisin sauce. Broccolini adds tons of nutrition and oomph. Vegan, gluten free, oil free.

Let me ask you a fun question today. What’s your favorite Saturday morning activity? Cooking a nice breakfast, or going for a run? It might be just chilling on your couch with a cup of coffee. Mine is, visiting the farmers’ market! The vibrant colors of the freshest produce, smell of homemade jams, friendly faces, and warm smiles …. It makes me feel so alive! Did I mention the freshest produce? Oh, they just talk to me! Most of the time, I create the whole week’s menu based on what looks the best on the farm stands on that particular Saturday.

Today, I want to showcase a very nice vegetable that spoke to me this week. It’s broccolini. It’s like a slimmer cousin of our good old broccoli. They are full of fiber, and nutrients. The stems are way more tender than regular broccoli stems. You can use the whole stalk whereas you have to chuck the thicker stems of the average broccoli.

As soon as I saw the nice, green, beautiful broccolini, just one word came to my mind – ‘fried rice. Yep! They are great in fried rice. I also grabbed a box of cremini mushrooms, a bunch of green onions and we’re good to go! If you can’t find broccolini, you can use regular broccoli. Make sure you use only the tender parts of the stem though.

To give the dish the rich umami, Asian flavor, I used soy sauce and hoisin sauce. This hoisin sauce is actually Chinese barbecue sauce. I had a ‘cilantro and lime’ flavored one. But you can use any variety you have at hand. If you don’t find any hoisin sauce at your grocery store, you can use oyster sauce (we look for the vegan kind of course). I also added edamame to the fried rice. You know, the shelled soybeans? They are full of high-quality protein guys! To make it even more healthy, I used brown rice and kept it totally oil-free!

This fried rice is really easy to cook and takes very little time. It’s a go-to item in my house. I’m sure it’ll be the same in your house too!

About the dish :

Course – Entrée

Servings – 6

Difficulty level – Easy

Recipe type – Vegan, gluten free, oil free

Does it keep – Refrigerate for up to 4 days.

What you need :

1 cup shelled edamame

4 cloves of garlic

3 birds’ eye or Thai green chili (optional)

3-4 broccolini (chopped 2 cups)

1 cup chopped mushroom (cremini or button mushroom)

2 tablespoons soy sauce (I use tamari to make it gluten free)

2 tablespoons hoisin sauce (or oyster sauce)

2 teaspoons vinegar (any kind)

3 cups cooked brown rice (you can use white if you like)

¼ cup chopped cashews

2 tablespoons chopped green onion

What you do :

1. In a small sauce pan boil the edamame for 5 minutes. Strain and spread on a cookie sheet lined with parchment paper.

2. Put them under the broiler for 6-7 minutes or until slightly charred.

3. Finely chop the garlic and green chilies (if using).

4. Cut broccolini in to small pieces, stems and all, about ¼ inch sized. Cut the mushrooms in to medium pieces.

5. In a skillet water-sauté the garlic and chilies for 2 minutes. You can use oil if you’re not oil free.

6. Add the broccolini stems and sauté for 5 minutes.

7. Now add the mushrooms and broccolini florets. Stir and cook for 2-3 minutes. Add the charred edamame.

8. Add your vinegar, soy sauce and hoisin sauce. Mix well and cook for 2 minutes more.

9. Add ¼ cup of water and bring it to a simmer.

10. Now turn the heat off, add cooked brown rice and mix thoroughly.

11. Both soy sauce and hoisin sauce contain salt, so you shouldn’t be needing to add any more salt. Still taste at this point and adjust salt if needed.

12. Garnish with chopped cashews and green onion. Serve hot.

Nutritional info (per serving):

Calories – 294 Cal

Carbohydrate – 53 g

Protein – 13 g

Fat – 3 g

Saturated fat – 1 g

Sugar – 8 g

Sodium – 621 mg

Dietary fiber –6 g

If you like this one, you might also wanna take a look at these :

Red beans and rice

Root veggies and black bean Buddha bowl with salsa roja

You see, it wasn’t that hard, was it? But it can easily beat any Chinese takeout fried rice both in taste and nutrition! Good food doesn’t always need much time or effort. All you need is a go-getter mindset. That’s all!

Now, where the heck have my chopsticks gone!

Light, peace and avocados; from my heart to yours!

Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.

Comments :

Shimiya Sapience says

4/28/2021, at 9.17 AM

Feeling hungry just looking at it. Havoc pictures😍😍❤

Kris says

4/28/2021, at 3.10 PM

Thank you so much! I appreciate your comment.


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