Capsicum and king erynggi mushroom fried rice

I have another way to eat my green salad again, without adding any dressing sauce. Just serve it with your favourite fried rice with lots of green salad. Although a vegetarian, I make it a point to have organic raw leafly vegetables at least twice a week, either oak leaves, butterhead lettuce, romaine lettuce and other vegetables like raw carrots, tomatoes, capsicum, celery, zucchini etc.

I actually made this dish for dinner last week. I simply just love the fresh king erynggi mushroom, also known as king trumpet or king oyster mushroom, for its' chewy texture and a good replacement protein. Together with roasted seaweed, it balanced the whole meal for the day.


Recipe for fried rice :

2 cups cooked multigrain brown rice
2 cups chopped red, yellow and green capsicum
1 cup sliced king erynggi mushroom, marinated with mushroom sauce
1 tsp shoyu
1 tbsp virgin coconut oil
2 tbsp chopped Korean roasted and seasoned seaweed
1 tbsp RO water
salt and pepper to taste

Stir fry king erynggi mushroom with virgin coconut oil in a pan, add in shoyu, water and chopped capsicum. Mix in cooked multigrain brown rice and season with salt and pepper.

Serve over green salad when still hot. Garnish with chopped roasted and seasoned seaweed. You may add freshly chopped red chillies if you prefer some hot bites.