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Fried Rice With Shiitake Mushrooms Recipe
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Category : rice |
Style : wok frying | Serve : 4 | |
Considered as a side dish, it can be a meal in itself as the strong meaty,
mushroomy aroma and flavor of the shiitake is simply irresistible.
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Ingredients |
| 230 g |
Long-grain rice, cooked |
| 350 g |
Shiitake mushrooms |
| 2 |
Eggs |
| 8 stalks |
Spring onions, sliced diagonally |
| 2 cloves |
Garlic, crushed |
| 1 piece |
Small green pepper, seeded and chopped |
| 3 tbsp |
Cooking oil |
| 2 tbsp |
Butter |
| 1 tbsp |
Water |
| 2 tbsp |
Dark soy sauce (not thick) |
| 1 tbsp |
Japanese rice wine |
| 1 tbsp |
Fresh coriander, chopped |
| - |
Salt |
Method :
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Preparation: Beat eggs the water and season with
a pinch of salt.
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Heat one tablespoon oil in a large wok and pour
in the eggs and cook to make a large omelet. Ensure omelet is cooked through, then roll up
the omelet and slice thinly.
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Prepare shiitake by slicing the caps and halving
them it they are too large; the stalks may be discarded if preferred.
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Heat 1 tablespoon oil and stir-fry garlic for
approx. 3 minutes until softened but not brown, remove from wok and set aside.
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With the remaining oil, stir-fry green pepper
until fragrant then add the butter. As the butter begins to drizzle, add the shiitake and
stir-fry over moderate heat for approx. 2 minutes or until both vegetables are soft.
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Add in the rice wine and the rice, stirring all
the time. If rice seems dry, add a little more oil.
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Stir in the cooked onion, garlic and omelet
slices, the soy sauce and coriander.
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Cook for a few more minutes or until a wonderful
aroma is detected.
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May serve on one large serving tray with four
empty shallow plates on the table or spoon the rice onto individual serving plates.
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TIP : Loosen
the rice grains as much as possible before cooking. |
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