ZUCCHINI AND MUSHROOM FRIED RICE

My husband accused me of stealing this recipe from him...yes I did. When he cooks, he doesn't measure anything or take pictures so I had to steal it so I could share it! My husband is in love with Butler Soy Curls since he still desires meat and in this dish they mimic chicken. You can buy Soy Curls online or just leave them out. I have not used sesame oil in years but recently learned that because of its distinctive flavor, Dr. John McDougall allows a touch of it occasionally in a dish. YUM!

This recipe makes a large batch which would easily feed a family of 4 OR feed yourself with leftovers to take for lunch for several days. Batch cooking so you get several meals out of recipe is the way to go to be successful with healthy eating.

Here is where you can order Butler Soy Curls to use as a transition food or on occasion.

Soybeans are a high fat bean. Soy curls have 100 calories per serving and of those calories 40 are from fat. That makes them 40% fat. They have 10 grams of protein per serving which is great. When you are trying to lose weight or if you have disease to reverse, you want to keep your fat closer to 10% of your calories, making soy products a "yellow light" food.

Check out Dr. McDougall's "Color Picture Book" about green, yellow, and red light foods.

Ingredients

4 small zucchini, diced (6 cups)

1 heaping cup chopped onion

4 small cloves garlic, minced

8 oz package of baby bella mushrooms, chopped

Rehydrated soy curls, use the amount you want. I used kitchen scissors to cut them into bite size pieces. Also, I now squeeze out the excess water before putting into my stir-fries.

1/4 cup reduced sodium soy sauce or tamari

1/4 tsp sesame oil

3 cups dried rice then prepare how you usually do. I used a rice cooker. My husband does not like brown rice so I have to use 1/2 brown and 1/2 white rice

4 scallions, sliced

fresh cilantro, leaves chopped. I only added about 3 heaping TBSP because my husband is not a fan.

Instructions

1. After the rice is cooked, spread it out on a baking sheet and put in the refrigerator until chilled.

2. Dry sauté onions, garlic, and zucchini in a large wok on medium high heat until start to soften and begins to brown. Toss constantly. Add a bit of water if starts to stick since not using oil. Add mushrooms. Toss constantly. Once mushrooms start to soften, add soy curls. Toss.

3. Add soy sauce/tamari and sesame oil. Toss for several minutes.

4. Add rice. Toss until well mixed and rice warm.

5. Add sliced scallions and cilantro. Toss.

6. Top with additional scallions, cilantro, crushed red pepper flakes, or sriracha as desired.