Some cosmetic changes in preparation for larger site changes in the works.
Mushroom Fried Rice
Joined: Dec 14, 2005
Posted to Thread #29702 at 8:09 am on Jun 23, 2017
Mushroom Fried Rice
The quickest--and most authentic--way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour.
Plus: More Vegetable Recipes and Tips
1 1/2 cups long-grain rice
3 tablespoons cooking oil
1/2 pound cremini mushrooms, sliced thin
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound white mushrooms, sliced thin
1/4 teaspoon dried red-pepper flakes
1 tablespoon grated fresh ginger
6 scallions including green tops, sliced thin
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup frozen peas
1 teaspoon Asian sesame oil
Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
Most people throw away shiitake stems because they're tough. But you can simmer them gently in stock, or any liquid, until they're tender. If that's too much trouble, just save them to add flavor to stock.
Salty, sweet, and hot Asian food lends itself as no other cuisine to the fruity piquancy of German Rieslings. Try a simple Qualitätswein bestimmter Anbaugebiete (QbA) from the Mosel for best effect.
CONTRIBUTED BY PHOTO © MELANIE ACEVEDOPUBLISHED MARCH 2012
Other messages in this thread:
- 29702. ISO ideas for using 1 1/2 lbs sliced shrooms, that I did not use this weekend. Too hot for soup! TIA [NT] - barb_b - 10:21am on 06/20/17 (17)
- Sautee lightly - freeze [LINK] - colleenmomof2 - 11:17am on 06/20/17
- Smitten's Mushroom Bourguignon (with my comments) [LINK] - colleenmomof2 - 11:28am on 06/20/17
- I have some beautiful white mushrooms I forgot to saute for Fathers Day - KarenNoCA - 11:40am on 06/20/17
- You reminded me of a favorite - asparagus, red pepper, mushrooms, - colleenmomof2 - 4:15pm on 06/20/17
- These Mushroom Cheese Rolls are yummy but kinda rich. I made - orchid - 11:58am on 06/20/17
- Does anyone have a recipe for a vegetarian mushroom burger than is primarily mushrooms? [NT] - deb-in-MI - 1:30pm on 06/20/17
- oops! Sorry Barb - I meant for this to be a new post...not to take away from your request [NT] - deb-in-MI - 1:31pm on 06/20/17
- Great request! I'm interested in this, too. Hope someone can help! [NT] - colleenmomof2 - 4:16pm on 06/20/17
- Stuffed? Sliced and used for a fresh mushroom salad [NT] - Charley - 3:40pm on 06/20/17
- REC: Penne with Mushroom Pesto - judy-mass - 4:38pm on 06/20/17
- Wild Mushroom Bread Pudding [NT] [LINK] - deb-in-MI - 5:54pm on 06/20/17
- Recipe - Baked Parmesan Mushrooms - blog dam delicious.net [NT] [LINK] - GayR - 7:10pm on 06/20/17
- Sautee, butter, eat. - Richard in Cincy - 12:11am on 06/21/17
- Or eat as is! (nt) [NT] - mistral - 5:44pm on 06/21/17
- Mushroom Fried Rice - Sylvia - 8:09am on 06/23/17
- Mushroom Pate - Sylvia - 8:13am on 06/23/17
- Thanks everyone! Made mushroom pate... Appreciate the ideas. (Thx sylvia, I didn't use your rec, - barb_b - 7:12pm on 06/26/17