Sautéed Broccoli & Mushroom Rice
Sautéed Broccoli and Mushroom rice
As I’m sure many of you do as well, I work full time. And for a while there I was also in school. So that meant I would work all day, and once I got home I would work on school stuff until I went to bed. This made dinner time a bit tricky. I didn’t want to spend a ton of time cooking big meals when I was busy at night, but I was also very hungry. That’s how I created this recipe.
Rice is a great food to make in bulk, and is easy to reheat and use as leftovers. I have a rice cooker, which is amazing and you should get one if you don’t already have one (here’s one similar to mine, I can’t find the exact one I have), but it means I can make a lot of rice at once. It makes it so much easier to make rice dishes when I know I don’t have to make a new pot of rice every time I want a rice dish. For this recipe, you can basically use whatever rice you like best. I’ve used sushi rice, basmati, and jasmine, so go with your preference on this one.
Once your rice is made, all you need to do is cut up a few vegetables and sautée them. And it only takes a few minutes! I liked the idea of giving my rice a little color, and I also love broccoli, so that was an easy decision for me. I also really love mushrooms, and onions always make a recipe taste better. I didn’t want to add too much to this meal since the whole idea behind it was for it to be a quick meal to make. I did have leftover bamboo shoots from a stir fry once, so I did add those one time and they were a good addition. It’s super easy to swap either the broccoli or the mushrooms if you’re not a fan of one of them. Also if you randomly have some leftover vegetable from stir fry and don’t know how to use it, this might be a quick easy recipe to add it to.
Once the vegetables are cooked, all you need to do is throw it on top of your cooked rice. To give it a little extra flavor, I add a little bit more teriyaki sauce (mostly to flavor the rice) and a bit of yum yum sauce. The reason I used teriyaki in this recipe instead of soy sauce is purely because I prefer the taste of it to soy sauce. If the yum yum sauce is too much phe for you, this meal can still be enjoyed without it. If the soy sauce/teriyaki sauce is too much phe, you could try substituting Coconut aminos (I’ve never tried them before, but I believe they are lower in phe, but a good alternative to soy sauce). Also, definitely use low-pro rice if regular rice is out of your range as well!
What is your preferred rice to use? Leave it below in the comments 🙂
Sautéed Broccoli and Mushroom rice
Ingredients:
½ cup Cooked White Rice
½ cup Broccoli
2 white button Mushrooms
¼ cup Yellow Onion
½ tsp Ginger
¼ tsp Salt
¼ tsp Pepper
¼ tsp Garlic powder
2 tablespoons Teriyaki sauce (or soy sauce)
2 tablespoons Yum Yum sauce
1 tablespoon Olive Oil
Serving Size: 1 bowl
Servings per recipe: 1
Phe Per Serving:
With regular rice
with teriyaki sauce: 319 mg
with coconut aminos: 234 mg
With low pro rice
With teriyaki sauce: 218mg
with coconut aminos: 134 mg
Directions:
Chop broccoli into bite size pieces, cut onion into thin slices, and slice the mushrooms.
Coat the bottom of the frying pan with PAM olive oil spray and heat up the frying pan.
Once the pan is hot, add the onions, broccoli, and mushrooms and stir.
Add salt, pepper, garlic powder, and ginger. Stir so vegetables are coated in seasonings.
Add teriyaki sauce and stir vegetables. Let vegetables cook on medium-high heat for 5-8 minutes.
Put cooked white rice into a bowl, once vegetables are done cooking lay them on top of the rice. Season with salt and pepper, and add 1 more tablespoon of teriyaki sauce and add the yum yum sauce. Enjoy!