Fried Rice with Shiitake Mushrooms
Filed under
Asian
Cook: 35 min
This recipe is a great use for cold leftover rice. Order extra rice with Chinese takeout or make a double batch of your own one night; you can keep it, chilled, up to 1 week.
Active time: 35 minutes.
Ingredients
- 2 tbsp Vegetable oil, plus 1 teaspoon
- 1 Egg, large, beaten with 1 tablespoon water
- 1 1/2 tbsp Ginger, fresh, peeled and minced
- 3 Green onion, white and green parts chopped separately
- 3/4 tsp Kosher salt
- 1/2 lb Shiitake, fresh; stems discarded, caps thinly sliced
- 3 cup White rice, cold, cooked
- 1/2 tsp Sesame oil, Asian
Directions
- Heat a wok or a 12-inch nonstick skillet over moderate heat until hot, then add 1/2 teaspoon vegetable oil and swirl around the wok. Add half of the egg mixture and swirl the wok to coat the bottom with a thin layer about 5 inches in diameter. When the egg crêpe is set, about 45 seconds, transfer with a wide metal spatula to a plate to cool. Make another egg crêpe with another 1/2 teaspoon vegetable oil and the remaining egg mixture in the same manner. Stack the crêpes, roll into a cylinder, and cut crosswise into 1/4-inch-wide strips, then unroll.
- Heat the remaining 2 tablespoons vegetable oil in the wok over high heat until it begins to smoke. Add ginger, the white part of the scallions, and salt and stir-fry until fragrant, about 30 seconds. Add shiitakes and stir-fry until tender, 3 to 5 minutes. Crumble rice into the wok and stir-fry until lightly browned, 10 to 15 minutes. Remove from heat and add scallion greens, egg strips, and sesame oil, tossing to combine.