Wild Fried Rice


It’s no secret that meat is hard to come by these days even with many stores setting limits on how much you can buy. So, I’m excited to share this super flavorful and hearty meatless meal that you can make as a main dish or as a side dish to something else.

We’ve always loved regular fried rice, and we’re especially smitten with this “wild” version that features wild (whole grain) rice and wild (shiitake) mushrooms. It’s so good that you won’t even notice the meat is missing!

Wild Fried Rice on 100 Days of Real Food

Ingredients to Make Wild Fried Rice

  • Coconut oil – If you’re new to coconut oil check out how to cook with it here.
  • Shiitake mushrooms – Stems removed and sliced.
  • Grated fresh ginger – 2 teaspoons.
  • Garlic cloves – Minced.
  • Red pepper flakes – 1 big pinch + more to taste.
  • Whole grain wild rice blend – 3 cups cooked (from 1 cup uncooked).
  • Soy sauce – 3 tablespoons.
  • Rice vinegar – A staple in Asian cooking.
  • Toasted sesame oil – Be sure it’s toasted. 
  • Honey – Natural sweetener.
  • Eggs – If you can’t get them from a farmers’ market check out what to look for here.
  • Kale – Large stems removed and chopped.
  • Salt – 1/2 teaspoon.

How to Make Wild Fried Rice

  1. Cook: In a large wok (or skillet) melt 2 tablespoons of the coconut oil over high heat. Cook the mushrooms until nicely browned, 5 to 6 minutes. Transfer to a clean plate and set aside.
  2. Stir: Add the remaining tablespoon of coconut oil to the pan and stir in the ginger, garlic, and red pepper flakes just until fragrant, about 30 to 60 seconds. Stir in the cooked rice, soy sauce, rice vinegar, sesame oil, and honey until the rice is heated through.
  3. Add: Move the rice mixture over to one side of the pan and stir in the beaten eggs until cooked all the way through, 2 to 3 minutes. Stir in the chopped kale, just until wilted, about 2 to 3 minutes. Season with salt and additional pepper (if desired), and serve warm.

Other Asian Inspired Dishes You Might Enjoy

Wild Fried Rice

You won’t even notice this dish is meatless! This hearty, vegeatiran, Wild Fried Rice recipe is perfect on it’s own or as a side dish.

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Wild Fried Rice on 100 Days of Real Food


Ingredients

  • 3 tablespoons coconut oildivided
  • 16 ounces shiitake mushrooms stems removed and sliced
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlicminced
  • 1 big pinch red pepper flakes+ more to taste
  • 3 cups cooked whole grain wild rice blend(from 1 cup uncooked)
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon honey
  • 2 eggs beaten
  • 1 small bunch kale large stems removed and chopped
  • 1/2 teaspoon salt

Instructions

  1. In a large wok (or skillet) melt 2 tablespoons of the coconut oil over high heat. Cook the mushrooms until nicely browned, 5 to 6 minutes. Transfer to a clean plate and set aside.

  2. Add the remaining tablespoon of coconut oil to the pan and stir in the ginger, garlic, and red pepper flakes just until fragant, about 30 to 60 seconds. Stir in the cooked rice, soy sauce, rice vinegar, sesame oil, and honey until the rice is heated through.

  3. Move the rice mixture over to one side of the pan and stir in the beaten eggs until cooked all the way through, 2 to 3 minutes. Stir in the chopped kale, just until wilted, about 2 to 3 mintues. Season with salt and additional pepper (if desired), and serve warm.


Recipe Notes

Adapted from Food & Wine Magazine

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Wild Fried Rice

Amount Per Serving

Calories 167 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 41mg14%

Sodium 376mg16%

Potassium 340mg10%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 3g3%

Protein 6g12%

Vitamin A 1720IU34%

Vitamin C 20mg24%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.