Mushroom Fried Rice

• 1 cup uncooked brown rice, or 3 cups cooked rice
• 4 tsp. vegetable oil
• 12 oz. cremini mushrooms, thinly sliced
• 8 oz. shiitake mushrooms, stems and gills removed, caps thinly sliced
• 6 green onions, including green tops, thinly sliced
• 1 Tbs. minced fresh ginger
• 1/4 tsp. crushed red pepper flakes
• 3 Tbs. low-sodium soy sauce
• 3 Tbs. mushroom or low-sodium vegetable broth
• 1/2 cup frozen peas, thawed
• 1 tsp. dark sesame oil

1. Cook rice according to package directions and set aside.
2. Meanwhile, heat 2 tsp.
3. oil in large nonstick skillet or wok over medium-high heat.
4. Add half of both mushrooms and cook, stirring often, 5 minutes, or until tender and golden.
5. Transfer to plate.
6. Repeat with remaining mushrooms and 1 tsp.
7. oil.
8. Add mushrooms to plate.
9. Heat remaining 1 tsp.
10. oil in same pan over medium heat.
11. Add green onions, ginger and red pepper flakes, and cook, stirring often, 30 seconds, or until fragrant.
12. Increase heat to medium-high and add rice, soy sauce and broth.
13. Cook, stirring often, 2 minutes, then add mushrooms and peas.
14. Cook, stirring often, 1 to 2 minutes, or until heated through.
15. Remove pan from heat and stir in sesame oil.
16. Serve warm.

brown rice, vegetable oil, cremini mushrooms, shiitake mushrooms, green onions, fresh ginger, red pepper, soy sauce, mushroom, frozen peas, dark sesame oil

Taken from www.vegetariantimes.com/recipe/mushroom-fried-rice/ (may not work)