Ingredients

The following ingredients have 8 Servings
  • 16 oz sliced baby portabella mushrooms
  • 3 Tbsp olive oil
  • 6 green onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 4 cups cooked long grain white rice
  • 1/3 cup teriyaki sauce
  • 1 tsp sesame oil
  • 1/2 cup frozen petite peas

Instruction

  • Heat a few drizzles of olive oil in a large skillet. Add the sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their juices, softened and browned. Season lightly with salt and pepper.
  • Add the sliced green onions, minced garlic, ground ginger, red pepper flakes, garlic salt and black pepper. Add additional olive oil if needed. Cook for 1-2 minutes until the onions are softened.
  • Lower the heat and add the cooked rice, teriyaki sauce and sesame oil. Continue to cook over medium until the rice is heated through..
  • Add the frozen peas and stir over low heat until the peas are crisp tender.
  • Serve immediately garnished with additional green onion, if desired.