This is a delicious twist with flavour and vegetables! We usually have some cooked brown rice in the fridge and I make extra dressing so there’s some in the fridge when we feel like a quick, tasty meal. You can try red rice too, it’s a wonderful alternative to brown rice and super healthy. The quantities are for two hungry humans 🙂

Ingredients

Miso tamari sauce:

½ cup Spiral gluten free tamari
¼ cup lime juice
1 tablespoon gluten free miso paste (this is the Spiral miso paste we use)
1 tablespoon maple syrup (optional)

The dressing is the consistency of thick salad dressing. Depending on the miso consistency, a little water may be required so it isn’t too gloopy.

Fried Rice:

2 cups brown rice, pre-cooked
2 cups mushrooms, chopped chunky
1 cup kale, chopped into shreds
1 cob fresh corn kernels, cut from the cob
1 sweet red pepper/capsicum, chopped into small pieces
1 cup nori sheets, cut into small pieces
2 tablespoons vegetable oil (we use Azalea grape seed oil)
dried chilli, to taste

Method

Add all the sauce ingredients to a small bowl and whisk until smooth. Set aside.

In a wok or large frypan on medium-high heat, add half the oil and then toss in the mushrooms. Move around so they are evenly coated. Allow them to sit to gather some colour. Toss again to brown further. When they are brown but not soft, add a tablespoon of the sauce mixture and toss again. Remove from pan and set aside.

Put the remainder of the oil into the pan. When it’s hot, add the rice, corn and red pepper and mix thoroughly. Stir frequently till they all warm through and starting to colour. Add the kale, garlic and chilli. Cook for about 2 mins till the kale starts to wilt. Add another couple of tablespoons of the sauce, to taste. Mix through well and serve with the nori pieces.

Sprinkle with Umeboshi or toasted white sesame seeds and serve with love.

Nom nom nom!