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Mushroom & Edamame Fried Rice

From: loveandlemons.com, From Aida Mollenkamp’s book, Keys to the Kitchen
SERVES 3-4

3 cups cooked quinoa (or bulgur, couscous, or whatever grain you have)
1 tablespoon canola, grapeseed, or peanut oil (although I used coconut)
6 garlic cloves
4 green onions, thinly sliced
4 oz. shiitake mushrooms, stemmed & sliced
salt
1 cup frozen edamame
1/4 cup thinly sliced basil or cilantro
2 large eggs, beaten
1 tablespoon low-sodium soy sauce
chile oil or red pepper flakes, and additional soy sauce for seasoning (optional)

Break up the cooked grain to remove clumps; set aside.

Heat the oil in a large nonstick frying pan over medium-high heat, and swirl to coat the pan. When the oil shimmers, ad the garlic and green onions and cook until aromatic, about 30 seconds. Add the mushrooms, season with salt, and cook, stirring rately, until browned, about 5 minutes.

Add the grain, edamame, and basil, toss to coat with oil and heat through. Cook until the grain is golden brown, about 3 minutes.

Make a well in the center of the mixture, exposing the pan bottom. Put the egg and soy in the well and stir until just cooked through. Break up the egg mixture and stir into the grain-vegetable mixture, stir-frying until the edges are golden, about 3 minutes. Taste and adjust seasoning with chili oil or red pepper flakes, and soy sauce. Serve immediately.

Suggested riffs:

- Feel free to bulk up the veggies and add in peas, steamed broccoli, roasted peppers, or spinach.
- Add in some tofu, shredded chicken or pork for a one-dish meal.
- Add a few handfuls of kale (after the mushrooms were cooked, but before adding the eggs)
- Add some grated fresh ginger along with the garlic
- Add an extra egg
- Top with extra scallions, toasted almonds & sesame seeds, & a drizzle of sesame oil