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5 from 6 votes

Enoki Mushroom Stir Fry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 1 bowl


For serving:

  • 1 teaspoon olive oil
  • 1/4 cup brown rice
  • 1/2 cup water
  • Salt
  • 1 teaspoon mirin


  • 2 teaspoons sesame oil or olive oil
  • 3 leaves of swiss chard leaves removed from the stems and stems chopped
  • 3 green onions trimmed and sliced
  • 2 cloves of garlic minced
  • 1/2 teaspoon freshly grated ginger
  • 1/2 fresno or jalapeño pepper thinly sliced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon mirin
  • 1 bunch of enoki mushrooms feel free to substitute
  • 2 teaspoons seasme seeds
  • 1/4 lime
  • 1 large egg


  • In a medium pot, set over medium heat, add a teaspoon of olive oil, swirling it around to coat the bottom. Pour in the rice, along with the water, salt and the mirin. Bring to a simmer and then immediately turn the heat to low and cover slightly. Cook the rice for about 10 to 12 minutes, until the water is completely evaporated.
  • To a medium sauté pan, set over medium heat, heat the sesame oil. When hot, add the swiss chard stems and green onions; cook until slightly softened, about 2 minutes. Mix in the minced garlic, grated ginger, red chile pepper and cook for an additional minute, until the garlic is fragrant—it should start to smell awesome. Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened. Squeeze in the lime juice, turn the heat down to low and cover.
  • In a small saute pan, fry up an egg or two. Serve stir-fry on brown rice and top with the fried egg.


Swiss chard works in this dish, though other greens would be awesome, too. Think savoy or napa cabbage, baby bok choy, mustard greens and even kale.
If you don’t have low-sodium soy sauce, just regular, I’d suggest bringing down the soy sauce to 1/2 tablespoon.


Serving: 1g