A delicious and nutritious rice bowl packed with flavors of sautéed mushrooms and carrots.
1. Cook rice according to package instructions. 2. Heat olive oil in a pan over medium heat. 3. Add sliced carrots and sauté for 3-4 minutes until slightly tender. 4. Add mushrooms to the pan and cook for another 3-4 minutes until they release their moisture. 5. Stir in soy sauce and season with salt and pepper. 6. Simmer for 2-3 minutes until the flavors are well combined. 7. Serve the mushroom and carrot mixture over cooked rice.
1/2 cup rice 1 cup water 1 carrot, thinly sliced 1 cup mushrooms, sliced 2 tablespoons soy sauce 1 tablespoon olive oil Salt and pepper to taste
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