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Compliments of Diana Dyer, MS, RD

Fried Rice with Green Soybeans and Mushrooms

Modified from a recipe by my good friend Rebecca Dworschack

  • 2 Tbsp. Peanut oil
  • 8 oz fresh sliced mushrooms (can use regular white or shiitake caps)
  • 1/2 pound fresh or frozen green soybean kernels
  • 1 - 15 ounce can black beans (drain and rinse)
  • 1/4 c soy sauce
  • 2-3 Tbsp. Vegetable stock or water
  • 1 tsp. brown miso
  • 1 tsp. sugar
  • 5 cups cold cooked rice
  • 1 cup cold cooked wild rice
  • 6-8 sliced green onions
  • 1-2 tsp dark sesame oil


  • Cook rice ahead of time. (I used a 16 oz. bag of a rice mixture like California Rice Trilogy by Trader Joe's for the rice and wild rice.) Cool in refrigerator.
  • Saute mushrooms in oil in wok or large skillet.
  • Add green and black beans and stir fry 2 minutes
  • Push mixture to outsides of wok, quickly add soy sauce, stock, miso, sugar.
  • Add rice and stir fry until hot.
  • Add onions and drizzle with sesame oil

My husband, older son and his girlfriend all said "Wow - This is great!" this first time I made this. I served it over fresh spinach leaves for a main dish, with whole grain bread and fruit for a complete meal.

It makes alot, so I eat the rest for lunches during the week.