This is my take on a fried rice. Its everything I would want in a fried rice but I wanted to highlight each ingredient by making each item almost like a separate dish… but together. Each component is full of flavor and can easily be used as side dishes or condiments with other main dishes.

Brown Rice Bowl

Brown Rice

1 1/2 cups brown rice

3 cups water

1  tablespoon coconut oil

1/2 teaspoon salt

Carrot Daikon slaw

1 cup daikon, julienne (about 1/3 daikon)

1 cup carrot, julienne (about 4 small carrots)

2 tablespoons ginger, julienne

1/4 cup rice vinegar

2 tablespoons lime juice

2 tablespoons toasted sesame seed oil

1/2 + 1/4 teaspoon salt

Wash and peel the carrots and daikon. On a mandolin (be careful when using), using the finest teeth, julienne the carrot and daikon. In a small bowl, combine the rice vinegar, lime juice, toasted sesame seed oil, salt, and ginger, julienne. Mix well and add to the carrot and daikon and mix well.

Wakame 

1/2 cup dried wakame, hydrated in 2 cups water

1/4 cup soy sauce

3 tablespoons mirin

1 tablespoons lime juice

1 teaspoon serrano chili, sliced

2 stalks scallions, sliced

Hydrate the wakame in 2 cups water for 5minutes, then drain the water. In a small bowl, combine the soy sauce, mirin, lime juice, serrano chilis and scallions. Mix well and mix into the wakame.

Mushrooms

8 ounces cremini mushrooms

8 ounces maitake mushrooms

2 garlic cloves, minced

1 teaspoon soy sauce

1 tablespoon coconut oil

2 tablespoons chopped cilantro

Clean the cremini mushrooms and slice, 1/2 centimeter thick. Cut off the bottom of the maitake mushrooms and gently separate it into smaller, individual pieces. In a medium sauté pan, add the coconut oil and add the mushrooms. When the water begins to release from the mushrooms, add the minced garlic and cook until the mushrooms become lightly caramelized. Add the soy sauce and chopped cilantro.