OK YUM!!! This was a dinner HIT in my family. It’s definitely a meal on the lighter side, so I would add some great lean protein in here too!
The recipe:
First cook rice according to package, but like I said above, the crispy rice turns out better if you refrigerate overnight. In a saute pan, put the rice down in olive oil. Pat down the rice so it’s equally compressed throughout the pan (you can use a spatula, or even cover it with a lid).
Also, to prepare this dish, you need to first prepare the spicy mayo, because it needs to be refrigerated for a little too! Even if it’s just for 15 minutes… trust me it’s better than nothing! So all you have to do to make it, is stir together the sriracha and mayo. Refrigerate. SO EASY! And insane tasty…
Wash the veggies. Cut the ends off the green beans, and dice them. Dice the onions. In a different saute pan, with a little olive oil, throw in the onions, green beans and mushrooms. Then, add the garlic and sesame oil.
After the veggies have sauteed for a few minutes, it’s probably time to flip the rice!! CAREFULLY try your best to flip the rice like you would if you were flipping hashbrowns. I actually used a plate to flip it.
After the rice is flipped, start to add the sauce in your veggies. The coconut aminos, and teriyaki sauce. Then, put the veggies on simmer. Stir every 30 seconds or so.
While the rice and veggies are finishing up, dice the green onions and avocado.
Once you feel like the rice is kinda crispy, a little golden brown on each side, plate it. Top with the spicy mayo. Then the veggies. Then the avocado and green onions. SO GOOD!!!!
Crispy Spicy Rice with Veggies & Avocado
Ingredients
- 2 Cups white rice DISCLAIMER!! this recipe works way better if the rice is cooked, then refrigerated for at least a few hours. If you can, try to refrigerate overnight
- 2 Cups green beans chopped
- 1 cup onions diced
- 1.5 cups mushrooms
- 1/4 Cup Mayo
- 2 tablespoons sriracha
- 2 tablespoons olive oil
- 1/4 cup green onions diced
- 1 Avocado
- 2 tablespoons coconut aminos or soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon minced garlic or less but ya girl loves garlic A LOT lol
- 1 tablespoon teriyaki sauce make sure to get one with not a lot of sugar added
Instructions
- First cook rice according to package, but like I said above, the crispy rice turns out better if you refrigerate overnight. In a saute pan, put the rice down in olive oil. Pat down the rice so it’s equally compressed throughout the pan (you can use a spatula, or even cover it with a lid).
- Also, to prepare this dish, you need to first prepare the spicy mayo, because it needs to be refrigerated for a little too! Even if it’s just for 15 minutes… trust me it’s better than nothing! So all you have to do to make it, is stir together the sriracha and mayo. Refrigerate. SO EASY! And insane tasty…
- Wash the veggies. Cut the ends off the green beans, and dice them. Dice the onions. In a different saute pan, with a little olive oil, throw in the onions, green beans and mushrooms. Then, add the garlic and sesame oil.
- After the veggies have sauteed for a few minutes, it’s probably time to flip the rice!! CAREFULLY try your best to flip the rice like you would if you were flipping hashbrowns. I actually used a plate to flip it.
- After the rice is flipped, start to add the sauce in your veggies. The coconut aminos, and teriyaki sauce. Then, put the veggies on simmer. Stir every 30 seconds or so.
- While the rice and veggies are finishing up, dice the green onions and avocado.
- Once you feel like the rice is kinda crispy, a little golden brown on each side, plate it. Top with the spicy mayo. Then the veggies. Then the avocado and green onions. SO GOOD!!!!
