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Shiitake Fried Rice

Shiitake Fried Rice

Body+Soul, October 2008 http://www.marthastewart.com/133334/shiitake-fried-rice
3.754165
Rated
75.0833100(15)15
  • Yield Serves 4

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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