Shiitake Fried Rice

This popular dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.

  • Prep:
  • Total Time:
  • Servings: 4
Shiitake Fried Rice

Source: Everyday Food, December 2005


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Add rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg.

Cook's Notes

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.


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