Mushroom-Spinach Fried Rice

Servings: 2 | Serving size: about 3 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

In a medium sauce pan, heat the water. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for 30-40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand.

While the rice is cooking, prepare the vegetables.

Place the sesame oil in a large skillet or wok over high heat.

Add the garlic, ginger, and carrots and cook for about 2 minutes. Stir frequently.

Add the mushrooms and the white part of the green onions. Toss well, cover, and cook for 8 to 10 minutes. Toss the vegetables about every 2 minutes, but keep the pan covered.

Add the rice, edamame, mustard, vinegar, pepper, soy sauce, and water. Toss well.

Cook for about 2 minutes, tossing frequently.

Add the spinach and cook, folding together, for about one minute until the spinach is wilted.

Serve.