Mushrooms & Spinach... Vegan Hibachi Fried Rice

Hey y'all! Welcome Back...
Here we are another week, with another recipe. Today we are making mushrooms and spinach that can be turned into fried rice with one additional recipe. I stumbled across this concoction by combining two of my favorite vegetables and using some SCG® seasonings. I hope you enjoy this recipe if you want it to be vegan please swap out the regular butter with a vegan alternative. 


1 Portabella Mushroom

6-8 ounces of Spinach

2 tablespoon of tomatoes, diced 

1 tablespoon of Onion,chopped

One teaspoon of Garlic, minced 

2-3 tablespoons of Garlic butter

1 teaspoon of Oil 

½ teaspoon *GGO+H

¼ teaspoon *NSSS

To taste, *Salt and Black Pepper

*Seasonings are from Garden Garlic Onion & Herbs, No Salt Seasoning Salt, and Salt + Black Pepper. 


1. In a cast iron skillet on medium high heat, add oil.

2. Chop the portabella mushroom into bite size pieces.

3. Add mushrooms to a cast iron skillet with chopped onion garlic and tomatoes. Sauté for 5 minutes or until mushrooms are tender and water is cooked out.

4. Add garlic butter, seasonings, and sauté for three minutes 

5. Add spinach sauté for five minutes or until desired doneness of spinach.

6. Remove vegetables from the skillet leaving gravy behind. 

7. Cook gravy till desired thickness and pour gravy onto vegetables.

Serve immediately.

To make hibachi fried rice, mix in rice when done.

Download The Recipe Card:



Step By Step Tutorial: 

Leave a comment