Mushroom Fried Rice, Mk3 Chili-Spiced |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Spicy and fresh, this is the best way to use up those mushrooms and rice I can possible think of. Fresh mushrooms and szechuan paste (not the red stuff, the brown stuff) kick the whole thing up several wonderful notches, and the egg adds a nice note that makes it more like what we've all come to expect from fried rice. Ingredients:
1 1/2 cups cooked brown rice |
2 1/4 cups mushrooms, sliced |
3 cups frozen broccoli florets |
1 egg |
3 egg whites |
4 scallions, diced |
4 teaspoons szechuan seasoning salt |
4 tablespoons szechuan chili paste |
2 tablespoons soy sauce |
2 cups vegetable stock |
1 tablespoon peanut oil |
Directions:
1. Bring the vegetable stock to a boil in a seperate pot. Add 1 tsp szechaun seasoning salt and 2 tbs of the chili paste, stir to mix.
2. Place the broccoli and mushrooms in the stock and lower to a simmer, cover.
3. Mix together 2 of the scallions, the eggs, and 1-2 tsp of the szechuan seasonings.
4. Heat the peanut oil in a nonstick skillet.
5. Add the eggs and scramble until almost done.
6. Add the rice, soy sauce, scallions, and remaining seasonings. Stir-fry with eggs until everything is hot.
7. Dredge the mushrooms and broccoli out of the simmering sauce mixture and add to stirfry.
8. Heat all together, adding stock instead of oil, for another 5-10 minutes. Add more seasonings to taste.
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