​How to make light and comforting Soy and Mushroom Fried Rice for lunch

During summer months, preparing a full lunch meal is quite a task. And that is when the idea of one-pot meals come handy. Try this protein and fiber-rich Soy and Mushroom Fried Rice, which can be made in a jiffy and requires very minimum ingredients. Also, ingredients like mushroom provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber, which makes it a comforting afternoon meal. Pair it with a fermented drink like kombucha or kefir and you are good to go. Scroll down to read the recipe.

1 cup cooked rice, 1/2 cup mushroom, 1/2 cup boiled soya, 1 onion, 1/2 cup corn, 1 capscium, 2 tbsp soy sauce, 1 tbsp vinegar, salt to taste, black pepper to taste, 2 tbsp oil, 4 garlic cloves, 2 tbsp coriander leaves, and 1 tsp chili oil

First of all, boil soy granules, corn, and mushroom in 2 cups of water for 10 minutes.

Also, peel, wash, and chop the veggies and set them aside.

Heat oil in a work and saute garlic until they turn aromatic.

Add the chopped veggies and saute for 2 minutes.

Add salt, pepper, soy sauce, and vinegar. Mix well and cook for 3-5 minutes.

Now, add boiled soy and mushroom and mix gently. Next, add the rice, mix well, and adjust salt and pepper.

At last, add some freshly chopped coriander leaves and chilli oil. Your Soya and Mushroom Fried Rice is ready. Enjoy!

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