Europe meets Asia…or “Eurasia” as they call it. This Europe and Asia fusion dish is loaded with veggies and flavor. The balsamic mushrooms give it the Italian flare while the addition of sriracha and soy sauces bring you flavors from Thailand and China. This extremely easy dish is mainly made up of already cooked ingredients. Yay for meals in under 30 minutes! The dish is also cheap to make, so if you’re on a budget like I am, your wallet will thank you too! Enjoy and be sure to leave a comment when you do!
Quick Sriracha Veggie Rice
Ingredients
- 16 oz whole baby bella mushrooms
- 8.5 oz cooked rice 1 bag Uncle Ben's brand or Royal brand
- 1 can mixed veggies with water
- 2 tbsp oil
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 3 cloves minced garlic
- ½ tsp thyme
- cracked black pepper to taste
- sea salt to taste
- sriracha to taste
- 1 chopped green onion
Instructions
Mushrooms
- Preheat oven to 400°
- In a large bowl: add 1 tbsp oil, balsamic vinegar, 2 tbsp of soy sauce, garlic. Toss mushrooms in the mixture, making sure that all mushrooms are saturated.
- Place the mushrooms in a baking pan, arranging them in a single layer.
- Roast in the oven for about 20 minutes or until they're tender
- Set aside when done. You will not need the oven going forward.
Rice
- Heat 1 tbsp oil in a medium panor skillet on medium heat
- Add mixed veggies including the water
- Stir in the rice
- Add mushrooms
- Add more soy sauce, srirarcha, thyme, salt, pepper, green onion to taste and cook until everything is heated through (about 6 minutes)
- Dish veggie rice in a bowl, drizzle sriracha, add more green onion for garnish