Recipe

Ginger Fried Rice With Shitake Mushrooms Recipe

	Darbar / All my dishes 12 months ago 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. Prep:10m Cook:25m Servings:6	Darbar
	ginger shitake fried rice mushroom

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Ingredients

2 tablespoons plus 1 teaspoon vegetable oil

1 large egg, beaten with 1 tablespoon water

1 1/2 tablespoons minced peeled fresh ginger

3 scallions, white and green parts chopped separately

3/4 teaspoon kosher salt

1/2 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced

3 cups cold cooked white rice

1/2 teaspoon Asian sesame oil

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 wok. Add half of egg mixture and swirl wok to coat bottom with a thin layer about 5 inches in diameter. When 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 remaining egg mixture in same manner. Stack crêpes, roll into a cylinder, and cut crosswise into 1/4-inch-wide strips, then unroll.

Heat remaining 2 tablespoons vegetable oil in wok over high heat until it begins to smoke. Add ginger, white part of 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 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.

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Comments

absinthebride 12 months ago said:
Oh yum!

tugidam 5 months, 1 week ago said:
I have a very similar recipe, with the addition of garlic. I usually just scramble the eggs, but making crepes and slicing them sounds like a better option. Thanks for the idea!

tazoncaffeine 2 days, 5 hours ago said:
Very good!

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