Dandelion and Mushroom Fried Rice

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Good morning everyone!  (It’s still before noon, bear with me)

 

I hope you all survived Monday.  I was going strong until the last few hours.  I think knowing I had to get up at the crack of dawn for yoga made me even more ready for bed.  Anticipation isn’t always the best when it comes to bedtime.

Anyway, I got a great recipe for you guys.  I’ve been trying to be in the kitchen a little more.  Mostly because I decided to make some time for myself… and for some greens too.  I’ve been loving all the eating out, but after a while, you just need some simple filling foods.

What we have today is a quick fried rice dish.  Brown rice with some veggies, eggs, and soy sauce, you really can’t go wrong.  Tis yummy, fast, easy, and yea, just yummy.  Of course, the different kinds of combinations are endless when it comes to this kind of dish.  Different vegetables, proteins, and flavors, such as peanut butter, make this a can-do-no-wrong dish.  I chose dandelion as it’s the perfect spring vegetable.  As a detoxifying leafy green, it cleanses the liver and is high in calcium, iron, and antioxidants.  I even added in some sprouts for the same reason.  Spring calls for a little kind of detox everyday, and this recipe is an easy and tasty way to do that.  Oh, and the mushrooms give a lot of protein too 😉

Please feel free to adapt to your own tastes though.  The point of this dish was for me was to just get in the kitchen and get a little creative.  Plus, a little meditation while chopping some veggies never hurt any one.  Oh wait, I lie… just try not to chop your finger off, it hinders the rest of the home cooking experience.

Dandelion and Mushroom Fried Rice

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Ingredients

  • 2 cups cooked brown rice
  • 1/2 -1 bunch dandelions
  • 2 cups mushrooms chopped
  • 1 small onion chopped
  • 1 clove garlic minced
  • handful of
  • 2 eggs
  • 1 tbs soy sauce
  • 2 tsp cumin
  • safflower oil
  • pepper

Over medium heat, take a saute pan and put about 2 tbs of oil.  Add the onion and garlic and saute until soft, clear,and fragrant.  Add the mushrooms and let cook with the onions and garlic.  Once cooked, tear dandelion leaves into halves and combine with vegetable mixture.  Once the leaves start to wilt, add in the rice.  Stir to combine.  Once cooked, make a small whole in the middle of the pan, spreading the rice against the sides.  Add about 1/2 tbs of oil into the center, then crack 2 eggs into the center.  Scramble the eggs in the center of the pan, and once cooked through, mix with the rice.  Add in the sprouts, soy sauce, cumin, and peppa to taste.  Stir until sprouts have wilted

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Serve and enjoy!

 

yesenia

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