Serves
4
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 2 tablespoons oil
- 200g Swiss brown mushrooms, halved
- 1 tablespoon salt reduced soy sauce
- 500g packet frozen Birds Eye Carrot, Cauliflower & Broccoli Veggie Rice
- 1 cup baby spinach leaves
- 1 avocado, sliced
- 2 cups finely shredded red cabbage
- Roasted sesame dressing, for serving
Method
STEP 1Heat 1 tablespoon oil in a non stick frypan over medium-high heat. Cook mushrooms for 4-5 minutes, stirring regularly until golden. Stir in soy sauce to coat evenly. Remove from pan, set aside and keep warm.
STEP 2
Heat remaining oil in same frypan and cook frozen Birds Eye Veggie Rice for 6 minutes, stirring regularly. Stir through spinach and continue to cook for a further 2 minutes.
STEP 3
Divide cooked veggie rice, mushrooms, avocado and cabbage in serving bowls. Drizzle over dressing and serve immediately.
Tips
Roasted sesame dressing can be found in the Asian aisle of most major supermarkets.