Fried rice is a delicious dish that is loved all around the world. It is a versatile dish that can be made with a variety of ingredients, such as vegetables, mushrooms, meats, and seafood. With the addition of R&R Cultivation's shiitake mushrooms, the flavors of fried rice can be savory, nutty, and slightly sweet, with a perfect balance of umami and saltiness. The texture is also important, as the grains of rice should be separate and not clumped together. The crispy bits of egg or vegetables add a nice contrast to the soft rice. Overall, fried rice is a satisfying and flavorful dish that can be enjoyed on its own or as a side dish.
This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz
Shiitake Mushroom Fried Rice Recipe
Serves 4
- 1# shiitake mushrooms, torn or left whole with stems removed
- Unsalted butter and neutral oil
- Salt and pepper
- 2 inch piece of ginger, minced
- 3 cloves of garlic, minced
- 3 scallions, chopped, white and green parts separated
- 1 serrano pepper, minced
- 1 shallot, minced
- 1 baby bok choy, thoroughly cleaned and chopped
- 1 cup leftover white rice
- 2 eggs
- 1 tsp. fish sauce
- 3 tbsp. liquid aminos, tamari or soy sauce
- 1 tbsp. sesame oil
- Juice of 1/2 a lime
- Cilantro, lime wedges, and sesame seeds to garnish, optional
Steps
- Heat a wok or cast iron skillet over medium-high heat. Add enough oil to coat the pan generously. Add your shiitake mushrooms and toss to coat in the oil. Leave them undisturbed, turning only occasionally, until they’re golden brown, tender and cooked through, approximately 8 to 10 minutes. Deglaze the pan with a little butter and season with salt and pepper. Transfer to a separate dish and set aside.
- Turn heat to medium and add more oil to the pan. Add your minced aromatics of ginger, garlic, white parts of the scallions, serrano pepper and shallot. Stir frequently to prevent burning and season with a pinch of salt. Cook for 3 to 5 minutes, or until they’ve picked up some deep color and smell fragrant.
- Add another tablespoon of oil to the pan along with your chopped baby bok choy and leftover rice. If you don’t have leftover rice, freshly made rice will definitely work but will yield a slightly softer dish. Stir to coat in oil, leaving it for a minute or two to crisp up before giving it another stir. Season with salt and pepper.
- While your fried rice cooks, in a separate bowl whisk your two eggs and fish sauce.
- After the baby bok choy and rice have been cooking for a few minutes, push everything to the side of the pan, creating an opening in the center to fry your eggs. Add a small amount of oil to the middle of your pan, followed by your whisked eggs. Once your eggs have fully scrambled, begin to work in the rice from the outside.
- Return your cooked shiitake mushrooms to the pan.
- Turn heat to low and pour in your liquid aminos, sesame oil and lime juice. Stir to combine and adjust seasonings if needed.
- Plate with cilantro leaves, lime wedges, green parts of scallions, and a healthy sprinkling of white and black sesame seeds. Serve warm. Enjoy!
