This is a delicious and quick recipe when you have left over rice. It takes 10 minutes to make, try it and you will like it too. Use brown rice it is more nutritious than white rice but if you don't have it enjoy with white rice instead.
 

SERVES 4

INGREDIENTS

1  tbsp canola oil
2  cloves of garlic, thinly sliced
1  tbsp ginger, freshly grated
2  carrots, medium, cut into ¼ inch slices
8  oz white cap mushrooms, cut in half
6  green onions, sliced lengthwise and into 2 inch pieces
4  oz enoki mushrooms
     freshly ground black pepper

2  tbsp soy sauce light
1  tsp sugar
½ tsp dark sesame oil

2  cups brown rice, cooked and reheated
    sesame seeds, optional as garnish

Heat a large non stick pan to medium heat. Add oil, garlic, ginger and carrots. Sauté for 2 minutes and add white cap mushrooms. Sauté for another 4 minutes. Add green onions. Season with freshly ground pepper.

Whisk together in a small dish soy sauce, sugar, and sesame oil. Add to the pan along with enoki mushrooms.

Gently incorporate the sauce with the mushrooms. Be careful of enoki mushrooms they are very fragile.

Serve mushroom mixture over rice and enjoy. If you like sprinkle sesame seeds over top as garnish.