Bone Broth Mushroom Fried Rice


Meaty, tender, deeply grounding, earthy; perfect for a cool winters' night... add them to mineral-rich, gut healthy bone broth infused rice, and you've got yourself a perfect Friday night 'take out' meal!


1.5 cups long-grain rice, brown or white

1 Bag (3 cups) of your fav High-Vibe Bone broth

3 tablespoons avocado, grapeseed or coconut oil

2 large eggs, lightly beaten with a pinch of sea salt

3/4 Lb (about 4 cups) of your favourite mushrooms, sliced– we love shiitake, buttons and Pleurotus eryngii!

4 green onions, thinly sliced, or a small yellow onion, diced

1/4 cup carrot, diced

1/8 cup celery, diced

4 garlic cloves, minced

Pinch red chile flakes

1 teaspoon minced peeled fresh ginger

2 tablespoons Gf tamari, or Bragg's amino

1 teaspoon toasted sesame oil

1/2 cup frozen peas


**Optional** 1 cup cooked meat, tofu or seafood cut in 1/2-inch cubes, such as pork, ham, beef, chicken, prawns, or scallops


  1. Use a rice cooker to cook rice in the bone broth until done, or cook on the stove, bringing to a boil, then reducing heat to low and simmering with lid on until all the broth is absorbed, and your rice is tender (about 15 mins).

  2. Heat 1 tablespoon of the oil in a wok or a large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirling the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.

  3. Wipe out the pan with a paper towel and heat the remaining oil over medium high heat. Add the onion, carrots, and celery and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the tamari, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the peas, and meat if using, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes.

Recipe adapted from The Food Network