You won't even notice this dish is meatless! This hearty, vegetarian, Wild Fried Rice recipe is perfect on its own or as a side dish. Plus, it comes together fast, so you can have dinner on the table in no time on busy weeknights.
It’s no secret that meat is hard to come by these days even with many stores setting limits on how much you can buy. So, I’m excited to share this super flavorful and hearty meatless meal that you can make as a main dish or as a side dish to something else.
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Love this recipe – so flavorful and easy to make.
We’ve always loved regular fried rice, and we’re especially smitten with this “wild” version that features wild (whole grain) rice and wild (shiitake) mushrooms. It’s so good that you won’t even notice the meat is missing!
Ingredients to Make Wild Fried Rice
- Coconut oil – If you’re new to coconut oil check out how to cook with it here.
- Shiitake mushrooms – Stems removed and sliced.
- Grated fresh ginger – 2 teaspoons.
- Garlic cloves – Minced.
- Red pepper flakes – 1 big pinch + more to taste.
- Whole grain wild rice blend – 3 cups cooked (from 1 cup uncooked).
- Soy sauce – 3 tablespoons.
- Rice vinegar – A staple in Asian cooking.
- Toasted sesame oil – Be sure it’s toasted.
- Honey – Natural sweetener.
- Eggs – If you can’t get them from a farmers’ market check out what to look for here.
- Kale – Large stems removed and chopped.
- Salt – 1/2 teaspoon.
How to Make Wild Fried Rice
- Cook: In a large wok (or skillet) melt 2 tablespoons of the coconut oil over high heat. Cook the mushrooms until nicely browned, 5 to 6 minutes. Transfer to a clean plate and set aside.
- Stir: Add the remaining tablespoon of coconut oil to the pan and stir in the ginger, garlic, and red pepper flakes just until fragrant, about 30 to 60 seconds. Stir in the cooked rice, soy sauce, rice vinegar, sesame oil, and honey until the rice is heated through.
- Add: Move the rice mixture over to one side of the pan and stir in the beaten eggs until cooked all the way through, 2 to 3 minutes. Transfer the cooked mushrooms back into the rice mixture. Stir in the chopped kale, just until wilted, about 2 to 3 minutes. Season with salt and additional pepper (if desired), and serve warm.
Other Asian Inspired Dishes You Might Enjoy
- Super Quick and Easy Fried Rice
- Teriyaki Glazed Meatball Lettuce Wraps
- Chicken & Veggie Teriyaki Skillet
- Asian Balsamic Sheet Pan Dinner
Wild Fried Rice
You won't even notice this dish is meatless! This hearty, vegetarian, Wild Fried Rice recipe is perfect on its own or as a side dish. Plus, it comes together fast, so you can have dinner on the table in no time on busy weeknights.
Print Recipe
Servings: 8
Ingredients
- 3 tablespoons coconut oil (divided)
- 16 ounces shiitake mushrooms ( stems removed and sliced)
- 2 teaspoons grated fresh ginger
- 2 cloves garlic (minced)
- 1 big pinch red pepper flakes (+ more to taste)
- 3 cups cooked whole grain wild rice blend ((from 1 cup uncooked))
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon honey
- 2 eggs ( beaten)
- 1 small bunch kale ( large stems removed and chopped)
- 1/2 teaspoon salt
Instructions
- In a large wok (or skillet) melt 2 tablespoons of the coconut oil over high heat. Cook the mushrooms until nicely browned, 5 to 6 minutes. Transfer to a clean plate and set aside.
- Add the remaining tablespoon of coconut oil to the pan and stir in the ginger, garlic, and red pepper flakes just until fragant, about 30 to 60 seconds. Stir in the cooked rice, soy sauce, rice vinegar, sesame oil, and honey until the rice is heated through.
- Move the rice mixture over to one side of the pan and stir in the beaten eggs until cooked all the way through, 2 to 3 minutes. Transfer the cooked mushrooms back into the rice mixture. Stir in the chopped kale, just until wilted, about 2 to 3 mintues. Season with salt and additional pepper (if desired), and serve warm.
Notes
Adapted from Food & Wine Magazine
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Wild Fried Rice
Amount Per Serving
Calories 167
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 41mg14%
Sodium 376mg16%
Potassium 340mg10%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 1720IU34%
Vitamin C 20mg24%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Love this recipe – so flavorful and easy to make. I modified it slightly to use coconut aminos instead of soy sauce and it still tastes great! Quick question – are you able to freeze the leftovers?
You should be able to freeze it just fine. Make sure to drain it well and pack it in an air-tight container for up to 6 months. – Nicole
Which type of rice is used here?
It’s a whole-grain wild rice blend. – Nicole
This looks yummy! Plus there’s a honey that I never tried mixing on a fried rice! Going to try this :D
Can I use sunflower oil for making this recipe.
The picture looks like it’s a combo of wild rice and other rice.
Yes, it’s a wild rice mix. – Nicole