Mimi’s Mushroom Fried Rice
Mimi's Mushroom Fried Rice
| Long-grain rice | 1 1/2 cups | |
| Cooking oil | 3 Tbsps | |
| Cremini mushrooms, sliced thin | 1/2 pound | |
| Dried red-pepper flakes | 1/4 tsp | |
| Grated fresh ginger | 1 Tbsp | |
| Garlic, minced | 3 large cloves | |
| Scallions including green top, sliced thin | 6 | |
| Salt and black pepper | 1/2 tsp | |
| Soya sauce | 1/4 cup | |
| Oyster sauce | 1 Tbsp | |
| Crispy chili oil (optional) | 1/2 Tbsp | |
| Peas and Carrots | 1/2 cup | |
| Red bell pepper, diced | 1 | |
| Unsalted cashew nuts (optional) | 1/3 cup | |
| Sesame oil | 1 tsp | |
| Corn (optional) | 3/4 cup |
Instructions
- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large non-stick frying pan or wok, heat 1 tbsp of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tbsp of the cooking oil. Add these mushrooms to the plate.
- In the same frying pan, heat the remaining tbsp of cooking oil over moderate heat. Add the red pepper flakes, garlic, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Add the corn, carrot, and red bell pepper and stir, until tender but slightly firm. Increase the heat to moderately high and add the rice, salt, black pepper, oyster sauce, and soya sauce.
- Cook, stirring, for 2 minutes, and then add the peas, cashews, mushrooms, and crispy chili oil. Cook, stirring, until everything is warm, for another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
Serve as a side dish, with chicken, seafood, beef.
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