Oyster Mushroom Teriyaki x Ginger Pine Nut Fried Rice

Oyster Mushroom Teriyaki:

• 1 pint oyster mushrooms, shredded into bite size pieces

• 1 tbsp coconut aminos (I love this one, but TJ’s carries one that’s also pretty good)

• about 1 tbsp avocado oil 

• Salt & pepper

• Toppings: Teriyaki Sauce (about 3 tbsp. I recommend buying this set), chopped scallions, and sesame seeds

Heat the avocado oil in a large skillet over medium-high heat. Add the mushrooms & leave put without touching them for about 2 minutes. Salt & pepper them a little. Turn over/stir & allow to cook for about 1 minute longer. Turn off the heat & add the coconut aminos. Remove pan from heat as soon as the aminos caramelize on the mushrooms. Season to taste. Remove from pan & set aside.

Ginger Pine Nut Fried Rice:

• About 2 c cooked rice (I prefer Jasmine. You can either cook on the stovetop – preferred. Make sure to rinse the rice before cooking, and opt for organic. OR if you’re short on time you can find microwavable packets in the freezer section at Trader Joe’s)

• 1 inch of ginger, minced

• 4 scallions

• 1/4 c toasted pine nuts (just toss in a hot pan for about 2 minutes, with a little salt)

• 3 tbsp coconut aminos

• 1 tbsp avocado oil

• 1 tsp toasted sesame oil (I like the one from Trader Joe’s)

• salt to taste

In the same pan, over medium-high heat, add the ginger & scallions for about 2 minutes. Add the toasted pine nuts & cooked rice. Stir & let crisp up about 2 minutes longer. Add coconut aminos, stir & take off heat.

Assembly:

Put the rice into a bowl & top off with the mushrooms. Pour teriyaki sauce over top & garnish with freshly chopped scallions & sesame seeds.