So Good….

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.

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