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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe... Ingredients:
8 cloves garlic, sliced |
1/2 lb fresh shiitake mushroom |
1/2 lb white mushroom |
3 bunches scallions, minced |
3 1/2 tablespoons soy sauce |
1 tablespoon chicken broth or 1 tablespoon vegetable broth |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
5 cups chilled white rice |
2 tablespoons vegetable oil |
3 tablespoons rice wine or 3 tablespoons sherry wine |
1/4 cup chopped cilantro (optional) |
Directions:
1. Mix the soy sauce and broth together in a small bowl.
2. Heat oil in a deep skillet or wok until hot but not smoking.
3. Add garlic and stir fry for 15 seconds or so.
4. Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
5. Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
6. Stir in scallions and cook until almost all liquid has evaporated.
7. Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
8. Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
9. Give the whole thing a good toss.
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