Ginger Fried Rice With Shiitake Mushrooms Recipes

SHIITAKE FRIED RICE

Steps:

• 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.
• 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.
• 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.

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL

Steps:

• Take the cooked rice out of the refrigerator, and set it aside at room temperature.
• In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
• Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
• Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
• Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

GINGER FRIED RICE

Steps:

• Heat 1/4 cup olive oil in large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
• Pour remaining 1/4 cup into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.

GINGERY TOFU AND SHIITAKE FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the tofu to the skillet, season with 1/4 teaspoon salt and stir-fry until golden, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the shiitakes and cook until golden, about 3 minutes. Add the ginger, garlic, soy sauce and 1/4 teaspoon salt and stir-fry until fragrant, about 1 minute.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, tofu and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and serve.

EASY SHIITAKE FRIED RICE

Steps:

• In a large nonstick skillet over medium heat, warm 1 teaspoon oil. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice.
• Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes.
• Add mushrooms; cook, stirring until tender, 2 to 5 minutes. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
• Add rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg.

FRIED RICE WITH SHRIMP, PORK, SHIITAKE MUSHROOMS

Steps:

• Combine oyster sauce and soy sauce in small bowl; set aside.
• Heat 12-inch nonstick skillet over medium heat until hot.
• Add 1 1/2 teaspoons oil.
• Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
• Transfer eggs to small bowl and set aside.
• Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
• Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
• Transfer to bowl with eggs and set aside.
• Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
• Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
• Stir in garlic and cook for about 30 seconds.
• Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
• Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
• Serve.

CRAB AND SHIITAKE FRIED RICE

Steps:

• Place egg, 1 tablespoon butter, and 1/4 teaspoon kosher salt in a cold, nonstick skillet. Place over medium-low heat and stir with a silicone spatula. Continue stirring until egg starts to set, then becomes a soft scramble with just a little bit of liquid left. Transfer to a bowl and set aside.
• Melt 4 tablespoons butter in a wok over high heat. Add mushrooms, 1/2 teaspoon kosher salt, and pepper; saute for 2 minutes. Add white parts of green onions plus garlic; saute until mushrooms are browned, about 2 minutes.
• Add 4 tablespoons butter plus soy sauce to the wok. Break up the leftover rice and add; stir-fry until rice is warmed through and evenly coated with the sauce, about 3 minutes. Add scrambled egg and green parts of the green onions; toss to mix everything. Taste and season with more salt if needed. Divide onto serving plates.
• Melt 3 tablespoons butter over low heat in a saucepan. Add crabmeat and toss gently, avoiding breaking up the lumps, until heated through, about 2 minutes. Spoon crabmeat onto each plate and garnish with chives.

FRIED RICE WITH PEPPERS, ONIONS AND SHIITAKE MUSHROOMS

Steps:

• Bring 1 1/2 cups water and salt to boil in medium saucepan over high heat. Mix in rice. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 18 minutes.
• Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add eggs. Cook without stirring until eggs are set and bottom is brown, lifting edge of eggs occasionally to let uncooked portion run underneath, about 3 minutes. Turn out egg pancake. Cut in half, then cut crosswise into thin strips.
• Heat 1 1/2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; Sauté 4 minutes. Add pepper and ginger; Sauté 3 minutes. Add rice, egg strips, onions and 1 tablespoon soy sauce; toss. Season with salt and pepper. Serve, passing more soy sauce, if desired.