Chicken & mushroom fried rice

Quick easy fried rice for a busy night with a burst of umami from mushrooms and dashi. Chicken, egg, and leftover rice come together in one pan.

Ingredients (2–3 servings):

• 8 oz chicken breast, cut into small cubes
• 2–3 eggs, lightly beaten
• 2 cups cooked rice, preferably chilled
• 1½ cups sliced mushrooms (shiitake, shimeji, cremini or a mix)
• ½ onion, diced
• 1 small carrot, diced
• 2 garlic cloves, minced
• 2 green onions, sliced
• 1 tbsp neutral oil
• 1 tbsp unsalted butter
• 1 tbsp soy sauce
• 1–1½ tsp WHERE THE WILD THINGS EAT Original or Vegan Dashi Powder
• Salt and pepper to taste

Instructions

1. Heat a skillet or wok over medium-high heat with a little oil. Scramble the eggs until just set then transfer them to a plate.
2. Add a little more oil and cook the chicken until cooked through. Transfer it to the plate with the eggs.
3. Add the onion and carrot to the pan and cook until they begin to soften.
4. Melt the butter in the pan then add the garlic and mushrooms. Cook until the mushrooms release their moisture and begin to brown.
5. Add the rice, breaking up any clumps. Stir-fry until the rice is hot. Add the green onions, toss briefly,
6. Return the chicken and eggs to the pan. Add the Vegan Dashi Powder and soy sauce, then toss for 1 minute. Taste and season with salt and black pepper as needed. Enjoy!