4cupsday-old cooked quinoa and brown rice blendor just quinoa
1tablespoonfreshly grated ginger
2large handfuls of greenschopped (baby spinach, baby kale, perhaps some cilantro) about 3 packed cups in total
2green onions finely sliced
In a small bowl mix together soy sauce, oyster sauce and water. Set aside.
Heat coconut oil in a large skillet or wok on medium-high heat.Add mushrooms and celery and cook until mushrooms start to wilt- about 3 minutes. Adjust heat if mushrooms begin to stick and burn.
Add broccoli, stir fry for a minute or two until broccoli turns bright green.
Push vegetables to the side of the wok then add eggs, stirring constantly until egg is scrambled. Breaking the egg up with your spoon or spatula. Stir in garlic and ginger.
Add rice, edamame, soy sauce mixture and stir well to combine. Cook until all ingredients are heated through, stirring frequently, coating all ingredients with the sauce about 3-4 minutes.
Add greens and mix into the rice for a minute or two until the greens begin to wilt. Remove from the heat and top with sliced green onions, cashews and sesame oil. Serve with extra soy sauce and sesame oil on the side.
Mushroom Fried Quinoa and Brown Rice with Greens https://www.infinebalance.com/mushroom-fried-quinoa-brown-rice-greens/