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Mushroom Fried Rice

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
The quickest, and most authentic way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour.
RECIPE INGREDIENTS
For the Rice:
1 1/2 cups long-grain rice
For the Mushrooms:
3 tablespoons cooking oil
1/2 pound cremini mushrooms, sliced thin
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound white mushrooms, sliced thin

1/4 teaspoon dried red pepper flakes
1 tablespoon grated fresh ginger
6 scallions including green tops, sliced thin
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup frozen peas
1 teaspoon Asian sesame oil
Mushroom Fried Rice Recipe at Cooking.com
DIRECTIONS
FOR THE RICE:
Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.


FOR THE MUSHROOMS:
Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.


TO ASSEMBLE:
In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.


VEGETABLE TIP:
Most people throw away shiitake stems because they're tough. But you can simmer them gently in stock, or any liquid, until they're tender. If that's too much trouble, just save them to add flavor to stock.


WINE RECOMMENDATION:
Salty, sweet, and hot Asian food lends itself as no other cuisine to the fruity piquancy of German rieslings. Try a simple Qualitaswein bestimmter Anbaugebiete (QbA) from the Mosel for best effect.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 New Year Dumplings, Noodles & Rice
 Veggie Skillet Dinners
 Fried Rice Recipes
 20-Minute Stir-Fry
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 433
Sodium: 1238mg
Fiber: 5g
Carbohydrates, Total: 70g
Protein: 10g
% Cal. from Fat: 25%
Fat. Total: 12g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Abby, OR Reviewed: 05/03/2012
The salt will kill you
1238mg of Sodium (per serving)! Why add extra salt to the soy sauce?
12 people gave this Cheers. Click here to Cheer this review. Report Violation
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