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.
Everyday Food, December 2005
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
- 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
- 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.
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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