This dish proves that leftovers can be a brilliant dinner strategy. Earthy mushrooms, sesame, and perfectly toasted rice come together in just minutes.
Pro tip: day-old rice works best! Drier grains equal better texture, no mush, and the perfect bite. To turn this quick side into a complete, protein-packed bowl, simply serve it alongside Zina's fresh Edamame Salad.
The Ingredients (Serves 2)
- The Rice: 2 cups Jasmine Rice (preferably day-old and chilled).
- The Veggies: 5 oz Mushrooms (button or shiitake, sliced), 1/2 bunch Asparagus (cut into bite-size pieces), 1/2 cup Peas & Carrots.
- Aromatics & Sauce: 2 cloves Garlic (minced), 1 tsp freshly grated Ginger, 2 tbsp Soy Sauce, 1 tsp Sesame Oil.
- Cooking Oil: Sunflower or Canola oil.
The Process
- Prep the Veggies: Heat a wok or large skillet over medium-high heat with a little oil. Sauté the mushrooms until browned, then add asparagus, peas, and carrots. Cook briefly, then remove veggies from the pan.
- Aromatics: In the same pan, add a bit more oil. Sauté garlic and ginger until fragrant (about 30 seconds).
- Fry the Rice: Add the day-old rice, breaking up any clumps. Toss it continuously in the hot oil until heated through and slightly toasted.
- Combine & Season: Return the veggies to the pan. Pour in the soy sauce and sesame oil. Toss everything together until evenly coated and hot.
- Serve: Plate immediately alongside Zina's Edamame Salad for a perfect plant-forward meal.
