Shiitake Fried Rice Recipe
Ingredients
| Eggs | 2 | |
| 15 ml/1 tbsp water | ||
| 45 ml/3 tbsp vegetable oil | ||
| 350 g/12 oz shiitake mushrooms | ||
| 8 spring onions, sliced diagonally | ||
| Garlic | 1 Clove (5gm), 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 | ||
| Dry sherry | 15 Milliliter | |
| 30 ml/2 tbsp dark soy sauce | ||
| Coriander | 15 Milliliter, chopped | |
| Salt | To Taste | |
Directions
1. Beat the eggs with the water and season with a little salt.
2. Heat 15ml/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 15ml/1 tbsp of the remaining oil in the wok and stir-fry the spring onions and garlic for 3-4 minutes until softened but not brown. Transfer them to a plate using a slotted spoon and set aside.
5. 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.
6. Loosen the rice grains as much as possible. Pour the sherry over the mushrooms and then stir in the rice.
7. 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 15ml/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 15ml/1 tbsp of the remaining oil in the wok and stir-fry the spring onions and garlic for 3-4 minutes until softened but not brown. Transfer them to a plate using a slotted spoon and set aside.
5. 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.
6. Loosen the rice grains as much as possible. Pour the sherry over the mushrooms and then stir in the rice.
7. 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.
Chef
