>> 3 cups cooked rice (parboiled rice works well)
>> 3 tbsp coconut oil, divided
>> 1 large onion, diced
>> 3 cloves garlic, minced
>> 1/2 tsp fresh ginger, minced
>> 1 medium carrot cut in small pieces
>> 1/4 cup peas (frozen work well)
>> 5 shitake mushrooms cut in small pieces
>> 1 burdock root, 4", cut in small pieces
>> 2 eggs
>> 2 to 3 tbsp soy sauce (or more if desired)
>> 1 green onion, chopped thin (optional)
Pre-soak burdock in water for 20 minutes. Drain, rinse, then dry well. Once dried, fry in 1 tbsp coconut oil until soft. Set aside.
In a small bowl, beat eggs and set aside.
Over medium-heat, heat 2 tbsp coconut oil in a wok. Add onion, stir until translucent. Lower heat slightly and add garlic, ginger, carrots and stir until carrots are partially soft. Add peas and stir a little. Add shitake mushrooms and fried burdock root; stir for a minute.
Push the vegetables to one side and tilt the wok so the oil slides to the empty side. (Add in another tablespoon of coconut oil if needed.) Pour in the beaten eggs and scramble them until cooked. Add the rice, then add soy sauce. Be sure to mix all ingredients well. Stir for two or three minutes to warm the rice.
Garnish with green onion if desired.
Ingredient Tip: If using dried shitakes, soak in water thirty minutes before using. Drain, then chop into small pieces.
Ingredient Tip: For a vegan option, omit eggs.
Meal Tip: Serve with Smoked Montreal Meat Burdock Wraps and salad.
Wild Edibles in Recipe: Burdock
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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