Ginger Fried Rice With Shitake Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
A different version of fried rice with the flavor of shitakes and ginger.For best results it is important that rice is cold. Ingredients:
2 tbls,plus one tespoon vegetable oil |
1 large egg,beaten with a tablespoon of water |
1 1/2 tbls.minced peeled fresh ginger |
3 scallions,white & green parts chopped separately |
3/4 tsp.kosher salt |
1/2 lb fresh shitake mushrooms,stems discarded,caps thinly sliced |
3 cups cold cooked long grain white rice |
1/2 tsp.asian sesame oil |
Directions:
1. Heat wok,or a 12 inch nonstick skillet over moderate heat until hot,then add 1/2 tsp. oil and swirl around pan.Add half egg mixture and swirl pan to coat bottom with a thin layer about 5 inches in diameter.When egg crepe is set,about 45 seconds,remove with a wide spatula on plate to cool.Make another egg,crepe with another tsp. oil and remaining egg,in same manner.Stack egg crepes,roll in cylinder,cut crosswise into strips,then unroll.
2. Heat remaining oil in wok/pan over high heat until it begins to smoke.Add ginger,white parts of scallions and salt,stir fry until fragant,about 30 seconds.Add shiatkes and stir fry until tnder,3-5 minutes.Crumble rice into wok and stir fry until lightly browned,10-15 minutes.Remove from heat,add scallion greens,egg strips and sesame oil,tossing to combine.
|
|