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- Side One - Cut Out Below -
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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

- Side Two- Cut Out Below -
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Fried Rice with Green Soybeans and Mushrooms (cont.)

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.