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Mushroom Fried Rice Recipe

  • Ingredients: 20
  • Serves: 4

Mushroom fried rice with *available at asian markets and some specialty foods shops.

Ingredients

For seasoning liquid

  • *available at Asian markets and some specialty foods shops

For beans and rice

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Thinly slice garlic. Soak dried black mushrooms in warm water to cover 15 minutes, or until softened.

    For this step you will need

  2. Step 2 Rinse black mushrooms to remove any remaining grit and drain. Discard stems from black and fresh mushrooms and thinly slice mushrooms.

    For this step you will need

Make seasoning liquid:

  1. Step 3 In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry garlic and black mushrooms, if using, 15 seconds, or until fragrant.

    For this step you will need

  2. Step 4 Add fresh mushrooms and stir-fry over high heat until slightly softened, 1 to 2 minutes. Add rice wine or sake and cook, covered, until mushrooms are tender, about 3 minutes.

    For this step you will need

  3. Step 5 Stir in scallions and cook, uncovered, until almost all liquid is evaporated. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.
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Previous Post
Read on Mobile

Mushroom Fried Rice Recipe

  • Ingredients: 20
  • Serves: 4

Mushroom fried rice with *available at asian markets and some specialty foods shops.

Ingredients

For seasoning liquid

  • *available at Asian markets and some specialty foods shops

For beans and rice

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Thinly slice garlic. Soak dried black mushrooms in warm water to cover 15 minutes, or until softened.

    For this step you will need

  2. Step 2 Rinse black mushrooms to remove any remaining grit and drain. Discard stems from black and fresh mushrooms and thinly slice mushrooms.

    For this step you will need

Make seasoning liquid:

  1. Step 3 In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry garlic and black mushrooms, if using, 15 seconds, or until fragrant.

    For this step you will need

  2. Step 4 Add fresh mushrooms and stir-fry over high heat until slightly softened, 1 to 2 minutes. Add rice wine or sake and cook, covered, until mushrooms are tender, about 3 minutes.

    For this step you will need

  3. Step 5 Stir in scallions and cook, uncovered, until almost all liquid is evaporated. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.

Nutrition information

Calories 1,012 Carbohydrates 197 g (66%)
Fat 14 g (21%) Protein 24 g (47%)
Saturated Fat 2 g (11%) Sodium 1,119 mg (47%)
Polyunsaturated Fat 6 g Fiber 12 g (49%)
Monounsaturated Fat 4 g Cholesterol 0 mg (0%)
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