Tag: food waste

How often does fried rice grace your dinner table? For many, it might be a rare treat reserved for takeaway nights.

But what if I told you that crafting a delicious fried rice dish at home is simpler than you might imagine?

You don’t need a traditional Chinese wok or an extensive list of exotic ingredients to make it happen.

In this post, I’ll introduce you to my tried-and-true recipe for vegan fried rice with mushrooms.

The beauty of this dish lies in its versatility – you can use any type of mushroom and repurpose leftover rice without any fuss.

And here’s the kicker: feel free to throw in any veggies you have lying around.

Fun fact: in Chinese cuisine, fried rice is a go-to method for transforming leftovers and using up veggies on the brink.

So, let’s roll up our sleeves, get creative, and whip up this simple yet irresistibly savoury dish, perfect for those hectic weeknight dinners.

Exploring mushroom varieties for your fried rice

Mushrooms are a fascinating and diverse group of fungi, with thousands of species worldwide, each offering its unique shapes, sizes, and flavours. 

Yet, when it comes to the culinary realm, around 2,000 mushroom species are safely edible.

In your local grocery store, you’ll likely encounter three primary types: white button, cremini, and portobello mushrooms. 

Surprisingly, all three belong to the same species, Agaricus bisporus, at different maturity stages — white buttons are the youngest, creminis the adolescents, and portobellos the fully mature adults.

For our fried rice recipe, it’s important to note that white button or cremini mushrooms are preferable over portobellos due to their lower water content. 

Using portobellos can lead to excess moisture and a less desirable texture in your dish.

Unlocking the nutritional secrets of mushrooms

Surprising as it may be, the revelation that white button, cremini, and portobello mushrooms all belong to the same species may still linger in your mind. 

But brace yourself for another remarkable connection between mushrooms and humans that might leave you even more astonished.

Did you know that we humans share approximately 50 per cent of our DNA with mushrooms? 

In simpler terms, this genetic kinship implies that our bodies can readily absorb and utilise certain bioactive compounds found in mushrooms. 

This extraordinary connection not only highlights the intriguing world of fungi but also underscores the role of mushrooms as a profoundly healthy whole food.

Now, armed with this newfound knowledge, let’s dive into the impressive health benefits of mushrooms and understand why they are such a valuable addition to our diets:

• Rich source of nutrients: Mushrooms are a nutritional powerhouse, providing essential vitamins and minerals such as vitamin B, selenium, and copper.
• Low in calories: They are naturally low in calories, making them a smart choice for those aiming to manage their weight while enjoying a hearty meal.
• High in antioxidants: Mushrooms are full of antioxidants that protect our cells from damage and increase immunity. 
• Heart health: Mushrooms are naturally low in sodium and can contribute to managing blood pressure. Additionally, they contain fibre, which is beneficial for heart health.
• Vitamin D production: Some mushrooms, when exposed to sunlight, produce vitamin D, a nutrient vital for bone health. 

Beyond their incredible nutritional benefits, mushrooms offer a meaty texture, rich umami flavour, and a remarkable ability to absorb the flavours of dishes they’re cooked with. 

This versatility makes them a popular choice for vegetarians and vegans looking for satisfying meat substitutes.

And on top of all the health benefits, mushrooms are a must-have in a plant-based diet. 

Making the most of leftover rice and veggies: a sustainable choice

When I need a quick dinner fix, fried rice is my trusty go-to! 

It’s tasty and a clever way to rescue those bits of leftover rice and veggies that are on the verge of being wasted.

As someone who dabbles in gardening, I’ve learned to appreciate the hard work of growing our food. Wasting it just doesn’t sit right with me, especially when you consider that food waste contributes to 8-10% of greenhouse gas emissions—something we’re all working to reduce for the sake of our planet.

Now, here’s the cool thing about the fried rice recipe I’ll share soon: it doesn’t discriminate when it comes to your leftover rice. 

Whether short or long-grain, Jasmine, basmati, or even pilau rice, it all works! 

This tradition of using leftover rice is common in Chinese cooking because it cooks better in a hot pan, giving your fried rice the perfect texture.

So not only do we cut down on food waste by using up what’s already cooked, but we also get tastier results. It’s a win-win that’s good for your dinner table and the environment!

Now that we’ve explored the fascinating world of mushrooms and the sustainable choice of using leftover rice and vegetables let’s dive right into the heart of our quick and yet delicious vegan fried rice with mushrooms. Here are the simple ingredients you’ll need to create this flavorful dish: