Turmeric Fried Rice
Serves: 3-4
  • 1 tablespoon neutral coconut oil
  • 2 teaspoons toasted sesame oil - divided
  • 1 large leek - white and pale green parts only, sliced
  • sea salt
  • ½ lb shiitake or crimini mushrooms - stems removed, caps sliced
  • tamari - to taste
  • black pepper
  • 1 large or 2 small heads broccoli - florets, finely chopped
  • 3 garlic cloves - sliced
  • 2 tablespoons minced ginger
  • 2 tablespoons minced fresh turmeric or 1 teaspoon turmeric powder
  • juice of 1 lime or lemon
  • 1½-2 cups (1/3 of the whole amount) cooked rice
  • about 4 cups spinach leaves
  • scallions - sliced
  • ½ cup toasted cashews
  1. Warm the coconut oil and 1 teaspoon of the sesame oil in a large sauté pan over medium heat. Add the leeks and a pinch of salt, and sauté for 5 minutes, until the leeks soften.
  2. Add the shiitake/crimini, a drizzle of tamari, and black pepper, and cook for another 5-7 minutes, until most of the liquid, released by the mushrooms, evaporates.
  3. Add the broccoli, drizzle with more tamari and cook for 5 minutes, until the broccoli is bright green and tender. Add the garlic, ginger and turmeric and sauté for 2 more minutes. Add the lime/lemon juice and cook for about 1 minute, until the juice is absorbed.
  4. Add the rice, the remaining 1 teaspoon of sesame oil, and a drizzle of tamari, sauté for 3 minutes. Add in the spinach in batches, stirring it in until it wilts and adding more. Serve, garnished with scallions and toasted cashews.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-meal-plan-mini-rice/