Finely diced Mushrooms replace meat in this fried rice dish sure to satisfy any salt and sweet cravings. Most of the time is spent preparing the ingredients, and then quick hands are needed to put it together. The essentials of a good fried rice is having the right texture for each ingredient.
(cook the onions until they start to brown, yet still firm)
Ingredients (serves 2)
1 Egg (add another if you're an egg lover)
8 asparagus sprigs
1 Medium onion- sliced/juliennes
8-12oz of mushrooms - Shitake or Portobello - Finely Diced
Ginger (1oz chopped) or ground ginger (1 Tsp)
2 stalks - Green Onions/Scallions - Chopped
Sesame Oil
Peanut /Canola Oil
Soy Sauce (gluten free version if needed)
1 cup Brown Rice - Already cooked and at room temperature
optional: Dried Chinese chiles (use with ginger and scallions in the steps below)
Equipment
8-12 inch Non Stick Pan that can take high heat and acid
small bowl for uncooked egg
small bowl for cooked egg
bowl for setting aside onions
large bowl for mixing
Spatula
Steps
Bring an already cooked rice (either parboiled package or leftovers) to room temperature. (we use Seeds of Change Brown Basmati)
Chop/Dice all ingredients as listed above, be sure to chop the mushrooms as finely as possible to achieve the desirable texture.
Whisk an egg in a bowl
Heat up a non stick pan to medium heat, then add a Tbsp of oil, and immediately add the egg and stir/break it up as if you're making scrambled eggs. In 1 minute- set the eggs and oil aside in a clean bowl.
Allow the pan to get to high heat - then add onion and chopped asparagus and constantly stir. Do not add more oil. The goal is to have onions that aren't overcooked and soft so they can carry through some texture in the final dish. Continue stirring the onions and asparagus for 3 minutes or until the onions start to brown. Add 1 Tsp of soy sauce, ginger and scallions, saute for 1 more min. Remove from the pan and set aside in a bowl.
With the pan at medium-high, add a Tbsp of sesame oil, then add mushrooms and stir constantly. Add 1 Tbsp of Soy Sauce, and allow the mushrooms to cook down by half. (around 5 minutes)
Add onions, asparagus, ginger, scallions and egg to the mushrooms, stir.
Incorporate rice into the pan, in portions , continue stirring and folding the ingredients.
Serve in a bowl, add soy/sesame as needed.
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