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This popular take-out 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.

Source: Everyday Food, December 2005
Total Time Prep Servings

Ingredients

Directions

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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  • MS11100267
    10 JAN, 2013
    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.
    Reply

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