Forbidden Fried Rice

Steps

1. Add 1 tsp of avocado oil to a large skillet over medium-high heat. Once the oil is warm, add in the diced onion and white parts of the green onion. Cook until the onions are fragrant and just fork tender. Remove the onions from the pan and transfer them to a small bowl. 
2. To the same pan, add the shiitake mushrooms with a tsp of avocado oil. Cook for another 3 to 4 minutes on medium-high, until the mushrooms start to release their juices. Add 1 TBPS of coconut aminos. Once the moisture is gone, reduce the heat to medium and continue cooking for an additional 5-6 minutes, or until the mushrooms are lightly browned on all sides. Transfer the mushrooms to the bowl with the cooked onions.
3. To the same pan, add the diced asparagus with the last tsp of avocado oil. Cook the asparagus over medium-high heat for 5-8 minutes, or until they’re vibrant green and fork tender, with light browning on the sides. Add 1 TBSP of coconut aminos when they’re almost done cooking.
4. Add back in the cooked mushrooms and onion and stir everything together.
5. Add in the cooked black rice and the last tablespoon of coconut aminos and stir well to combine. Cook for another 2 minutes.
6. Add in the chili garlic paste, sliced green onion, edamame, and fresh squeezed lime and stir-fry until the contents are well-combined and warmed throughout, or another 1 to 2 minutes. 
7. Whisk up the spicy sriracha aioli by adding all ingredients to a small bowl and whisking until smooth. Refrigerate the sauce until you’re ready to use it.
8. Serve the fried rice warm with optional toppings. I love green onions, spicy sriracha aioli, and sesame seeds.
9. Store the leftover forbidden fried rice and spicy sriracha aioli in a separate airtight containers in the refrigerator for up to one week. Reheat the forbidden fried rice in the microwave and top with spicy sriracha aioli and sesame seeds.