Shiitake Fried Rice recipe
information
Shiitake mushrooms have a strong, meaty, mushroomy aroma and flavour. This is a very easy recipe to make, and although it is a side dish, it can almost be a meal in itself.
ingredients
2 eggs
15 ml (1 tbsp) water
45 ml (3 tbsp) vegetable oil
350 g (12 oz) shiitake mushrooms
8 spring onions, sliced diagonally
1 garlic clove, crushed
1/2 green pepper, seeded and chopped
25 g (1 oz) 2 tbsp butter
175 - 225 g (6 - 8 oz) about 1 cup long-grain rice, cooked
15 ml (1 tbsp) medium-dry sherry
30 ml (2 tbsp) dark soy sauce
15 ml (1 tbsp) chopped fresh coriander
salt
15 ml (1 tbsp) water
45 ml (3 tbsp) vegetable oil
350 g (12 oz) shiitake mushrooms
8 spring onions, sliced diagonally
1 garlic clove, crushed
1/2 green pepper, seeded and chopped
25 g (1 oz) 2 tbsp butter
175 - 225 g (6 - 8 oz) about 1 cup long-grain rice, cooked
15 ml (1 tbsp) medium-dry sherry
30 ml (2 tbsp) dark soy sauce
15 ml (1 tbsp) chopped fresh coriander
salt
method
1. Beat the eggs with the water and season with a little salt.
2. Heat 15 ml (1 tbsp) of the oil in a preheated wok or large frying pan, pour in the eggs and cook to make a large omelette. Lift the sides of the omelette and tilt the wok so that the uncooked egg can run underneath and be cooked. Roll up the omelette and slice thinly.
3. Remove and discard the mushroom stalks, if they are tough. Slice the caps thinly, halving them if they are large.
4. Heat 15 ml (1 tbsp) of the remaining I oil in the wok and stir-fry the spring onions and garlic for 3 - 4 minutes until softened but not brown.
5. Transfer them to a plate using a slotted spoon and set aside.
6. Add the green pepper and stir-fry for about 2 - 3 minutes, then add the butter and the remaining oil. As the butter begins to sizzle, add the mushrooms and stir-fry over a moderate heat for 3 - 4 minutes until both vegetables are soft.
7. Loosen the rice grains as much as possible. Pour the sherry over the mushrooms and then stir in the rice.
8. Heat the rice over a moderate / heat, stirring all the time to prevent it sticking. If the rice seems very dry, add a little more oil. Stir in the cooked spring onions, garlic and omelette slices, the soy sauce and chopped coriander. Cook for a few minutes until heated through and serve.
2. Heat 15 ml (1 tbsp) of the oil in a preheated wok or large frying pan, pour in the eggs and cook to make a large omelette. Lift the sides of the omelette and tilt the wok so that the uncooked egg can run underneath and be cooked. Roll up the omelette and slice thinly.
3. Remove and discard the mushroom stalks, if they are tough. Slice the caps thinly, halving them if they are large.
4. Heat 15 ml (1 tbsp) of the remaining I oil in the wok and stir-fry the spring onions and garlic for 3 - 4 minutes until softened but not brown.
5. Transfer them to a plate using a slotted spoon and set aside.
6. Add the green pepper and stir-fry for about 2 - 3 minutes, then add the butter and the remaining oil. As the butter begins to sizzle, add the mushrooms and stir-fry over a moderate heat for 3 - 4 minutes until both vegetables are soft.
7. Loosen the rice grains as much as possible. Pour the sherry over the mushrooms and then stir in the rice.
8. Heat the rice over a moderate / heat, stirring all the time to prevent it sticking. If the rice seems very dry, add a little more oil. Stir in the cooked spring onions, garlic and omelette slices, the soy sauce and chopped coriander. Cook for a few minutes until heated through and serve.
serving amount
serves 4
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