SHIITAKE FRIED RICE
Provided by Martha Stewart
Yield Serves 4
Number Of Ingredients 12
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 TOFU AND SHIITAKE FRIED RICE
Make Meatless Monday memorable with this fried rice with tofu, mushrooms and fresh ginger.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 10
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
This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207 g, Fat 7 g, Fiber 3 g, Protein 9 g
CRAB AND SHIITAKE FRIED RICE
Made with leftover jasmine rice, this easy fried rice dish is rich and buttery with shiitake mushrooms and lump crabmeat.
Provided by andsha
Categories Fried Rice
Time 35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 25.1 g, Cholesterol 117.6 mg, Fat 24.5 g, Fiber 0.9 g, Protein 11.9 g, SaturatedFat 15 g, Sodium 700.5 mg, Sugar 0.6 g
FRIED RICE WITH PEPPERS, ONIONS AND SHIITAKE MUSHROOMS
Categories Mushroom Onion Rice Side Sauté Bell Pepper Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 10
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.
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