Red Rice Stir-Fry With Mushrooms and Greens

Red rice has a nutty flavor and more nutritional value than its white counterpart. Top the starchy base with a duo of mushrooms, wilted cabbage, and spinach.

red-rice-stirfry-mushrooms-greens
Photo by Sang An
Red Rice Stir-Fry With Mushrooms and Greens 4.4 13 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 353 calories
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 276 mg
    • Protein 12 g
    • Carbohydrate 64 g
    • Sugar 4 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 122 mg
Red rice has a nutty flavor and more nutritional value than its white counterpart. Top the starchy base with a duo of mushrooms, wilted cabbage, and spinach.

Ingredients

  1. Check 1 1/2 cups red rice or brown rice
  2. Check 2 tablespoons canola oil
  3. Check 8 ounces mushrooms (such as shiitake or oyster), sliced
  4. Check 2 cloves garlic, sliced
  5. Check 1/2 small head napa cabbage, sliced
  6. Check 3 tablespoons oyster sauce
  7. Check 2 tablespoons rice vinegar
  8. Check 1 11-ounce package curly spinach
  9. Check kosher salt
  10. Check 1 tablespoon toasted sesame seeds

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing once, until brown, 4 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  3. Add the cabbage and cook, tossing, until wilted, 2 to 3 minutes. Add the oyster sauce and rice vinegar. Cook until the liquid is evaporated, 2 to 3 minutes. Add the spinach and ¼ teaspoon salt. Cook until partly wilted, 1 to 2 minutes.
  4. Serve the mushrooms and spinach over the rice, topped with toasted sesame seeds.