wholeliving

Shiitake Fried Rice

Body+Soul, October 2008
  • Yield Serves 4
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Ingredients

  • Coarse salt and ground pepper
  • 11/2 cups brown rice
  • 1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
  • 2 large eggs, lightly beaten
  • 1 pound shiitake mushrooms, stems removed, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons minced, peeled ginger (from a 2-inch piece)
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1 cup frozen shelled edamame, thawed
  • 4 scallions, thinly sliced on the diagonal
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce

Directions

  1. Bring a large saucepan of salted water to a boil; add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.

  2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.

  3. In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.

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