Pesto Fried Rice with Sautéed Veggies
Ingredients
- 16 oz mushrooms, sliced
- 1 bunch asparagus, sliced
- Salt and pepper, to taste
- 4 cups cooked rice (preferably day old)
- 3 cups spinach, chopped
- 1 cup cherry tomatoes, halved
Pesto
- 1/2 cup basil, plus more for garnish
- 1/2 cup parsley
- 1 garlic clove
- 2 tbsp lemon juice
- 1/2 tsp salt and pepper
- 1/4 cup pine nuts, cashews, walnuts, hemp seeds, or pistachios
- 2 tbsp nutritional yeast
- 1 tsp white miso paste
- 3 tbsp water
Preparation
Heat a large cast iron skillet over medium high heat and add a small amount of olive oil, water, or vegetable broth
Add in mushrooms and asparagus and sauté until tender and mushrooms are golden
Season lightly with salt and pepper and remove and set aside
Add rice to the same skillet and sauté every 2-3 minutes letting the rice crisp up a bit on each side for about 5-6 minutes
Add a small amount of water or oil if needed to reduce sticking
While rice is cooking, add all ingredients for pesto to a blender and purée until smooth
Season to taste
Add 3 tbsp of pesto to the rice and stir to combine for 2-3 minutes, adding additional pesto if desired
Add in cooked veggies, tomatoes, and spinach, sautéing until spinach is wilted
Transfer to serving bowls and top with fresh basil, toasted pine nuts, and a squeeze of lemon
Tips
Save remaining pesto in an airtight container in the fridge for up to a week or in the freezer for up to 6 months
