Jerk Shiitake Fried Rice

If you have followed me for any time, you know I rock with jerk seasoning, heavy. This recipe is a great combination of jerk flavor and acidity, while maintaining savory and sweet flavors. While this fried rice calls for shiitake mushrooms, you can also use portabella or oyster mushrooms. Enjoy!

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Jerk Marinade

1/2 scotch bonnet OR habanero pepper
3 Tbsp liquid amino OR coconut amino
1 Tbsp jerk seasoning
3 Tbsp coconut oil, melted
1 Tbsp + 1.5 tsp fresh lime juice
1 tsp thyme
1 Tbsp maple syrup
to taste salt & pepper

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Fried Rice

1/2 pound shiitake mushrooms
1-2 Tbsp avocado OR grapeseed oil
1.5 tsp finely chopped ginger
1 Tbsp fresh minced garlic
5 cups cooked (day old) rice
1.5 cups frozen peas & carrots
1/4 cup liquid amino
1 Tbsp chili crunch oil OR chili oil
to taste salt & pepper
fresh cilantro to garnish

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Directions

Clean mushrooms with a soft brush and remove stems
Cut mushrooms into thin slices and set aside
Prepare marinade then pour over top of mushrooms. Marinate for 2-4 hours at room temp OR in the refrigerator
Heat oil in a sauté pan to medium heat. Sauté marinated mushrooms until edges are crispy. Set aside
Heat oil in the same sauté pan and reduce heat to low. Sauté garlic and ginger for 2-3 minutes
Increase temp of pan to medium heat. Add rice, frozen peas & carrots, and liquid amino to the pan. Cook for 10-12 minutes, stirring frequently. TIP: Using day old rice for fried rice is recommended because freshly cooked rice contains a lot of moisture
Lower the heat again and add the chili crunch OR chili oil, and seasoning with salt & pepper to taste.
Plate the rice and top with shiitake mushrooms and cilantro.

‍

Enjoy!

Shopping List

Jerk Marinade

1/2 scotch bonnet OR habanero pepper
3 Tbsp liquid amino OR coconut amino
1 Tbsp jerk seasoning
3 Tbsp coconut oil, melted
1 Tbsp + 1.5 tsp fresh lime juice
1 tsp thyme
1 Tbsp maple syrup
to taste salt & pepper

‍

Fried Rice

1/2 pound shiitake mushrooms
1-2 Tbsp avocado OR grapeseed oil
1.5 tsp finely chopped ginger
1 Tbsp fresh minced garlic
5 cups cooked (day old) rice
1.5 cups frozen peas & carrots
1/4 cup liquid amino
1 Tbsp chili crunch oil OR chili oil
to taste salt & pepper
fresh cilantro to garnish

‍

Directions

Clean mushrooms with a soft brush and remove stems
Cut mushrooms into thin slices and set aside
Prepare marinade then pour over top of mushrooms. Marinate for 2-4 hours at room temp OR in the refrigerator
Heat oil in a sauté pan to medium heat. Sauté marinated mushrooms until edges are crispy. Set aside
Heat oil in the same sauté pan and reduce heat to low. Sauté garlic and ginger for 2-3 minutes
Increase temp of pan to medium heat. Add rice, frozen peas & carrots, and liquid amino to the pan. Cook for 10-12 minutes, stirring frequently. TIP: Using day old rice for fried rice is recommended because freshly cooked rice contains a lot of moisture
Lower the heat again and add the chili crunch OR chili oil, and seasoning with salt & pepper to taste.
Plate the rice and top with shiitake mushrooms and cilantro.

‍

Enjoy!