Dinner yesterday (and today) was amazing! What was it?
Sautéed mushrooms and fried rice, topped with fresh-cut tomatoes and cucumbers.
I got the idea from a local place I love called Johnny Mango’s. It is possibly my favorite place to go. Hands down my favorite fried rice. In an effort to cook more, order less. I decided since I had all the ingredients in the frig already, why not give it a shot?
It turned out amazing both days. It was so flavorful and quick to make.
- Rice (2 cups)
- Mushrooms (1 cap)
- Tomatoes (one whole)
- Cucumbers (1/4 of a whole)
- Vegan butter (2 tablespoons)
- Minced garlic (2 hefty tablespoons)
It took about 30 minutes to make the first day because I had to cook the rice. The second day it only took about 10 minutes. I used the left over boiled rice from day one, chopped more veggies, and completed the frying process.