Ingredients

• 1

  Cup
  Organic California White Jasmine Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 1

  cups
  spinach, chopped
• 1

  cups
  carrots, julienned
• 2

  cups
  oyster mushrooms, sliced
• 1

  cups
  tofu, baked, cubed
• Hoisin, to taste
• Furikake, for garnish

Instructions

1. Add 1 cup of Lundberg Organic White Jasmine Rice and 1 ½ cups of water to a small saucepan. Bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 15 minutes. Remove from heat (with lid on) and steam for 10 minutes. Fluff with fork.
2. Chop spinach and julienne carrots. Add on top of the rice.
3. Slice and sauté oyster mushrooms and tofu for ten minutes in a skillet or sauté pan.
4. Drizzle with hoisin and garnish with furikake. Enjoy!