Shiitake Fried Rice
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Everyday Food, December 2005
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 1 teaspoon plus 1 tablespoon olive oil
- 2 large eggs, lightly beaten
- 1 small onion, chopped
- 2 carrots, halved lengthwise and thinly sliced diagonally
- 10 ounces shiitake mushrooms, stemmed, caps thinly sliced
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 6 ounces snow peas, strings removed and halved crosswise
- 2 cups cooked basmati rice
- 2 to 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
Directions
- In a large nonstick skillet over medium heat, warm 1 teaspoon oil. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice.
- Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes.
- Add mushrooms; cook, stirring until tender, 2 to 5 minutes. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
- Add rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg.
Cook's Note
To trim shiitake stems, use a paring knife to remove the woody stems; cut as close as possible to the cap. Do not try to remove by pulling or twisting because the delicate caps will tear.
The flavors in this recipe are good. I made this as part of an Asian buffet on New Years. Love that I can make it ahead of time, so I did the day before. The only thing that throws me off is this rice is not fried. Traditionally you would add the rice first and fry it, then add the vegetables. This is a large volume though so I'm not sure if that has something to with the technique. But the rice is not fried. I will fry it next time.