Mushroom Teriyaki Rice Bowl
A quick and easy mushroom teriyaki rice bowl that's bursting with flavor and perfect for any meal.
Ingredients
Main Ingredients
- 16 oz 450g sliced baby portabella mushrooms
- 3 tbsp olive oil
- 6 green onions 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
Instructions
- In a large skillet, heat a few drizzles of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they have released their juices, softened, and browned. Season lightly with salt and pepper.
- Add the sliced green onions, minced garlic, ground ginger, crushed red pepper flakes, garlic salt, and black pepper to the skillet. If needed, add a little more olive oil. Cook for 1-2 minutes until the onions are softened.
- Lower the heat and stir in the cooked rice, teriyaki sauce, and sesame oil. Continue to cook over medium heat until the rice is heated through, about 3-5 minutes.
- Add the frozen peas and stir over low heat until they are crisp-tender, about 2-3 minutes.
- Serve immediately, garnished with additional green onions if desired.
Notes
For added protein, consider mixing in some cooked beef or tofu. Feel free to adjust the amount of crushed red pepper flakes to suit your spice preference.