- 1 tablespoon Sichuan chili bean paste
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons regular soy sauce (preferably low-sodium)
- 1 teaspoon dark soy sauce
- 1 tablespoon extra virgin olive oil
- 10 ounces baby bella mushrooms, sliced
- 1½ cups cooked green or brown lentils
- 1½ cups cooked rice basmati
- 2 scallions, thinly sliced
- 1 cup coarsely shredded carrot
- 1 cup coarsely shredded purple daikon
In a medium bowl, whisk the chili bean paste, minced garlic, minced ginger, and soy sauces together; set aside.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced mushrooms, season with a pinch of salt, and cook for 5 minutes stirring often until they start to brown.
Add the cooked lentils and rice. Cook for 1 minute to warm everything through.
Pour the reserved sauce into the skillet. Cook on medium-high heat, stirring often, until everything is coated and you smell a fragrant garlic aroma.
Add the scallions, carrot, and daikon. Stir fry for another 2-3 minutes or until the vegetables are warm and the rice is ever so slightly pan crisped. Serve warm.
- Yields: 4-6 servings
- Preparation Time: 20 minutes
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