Mushrooms and rice go together beautifully in this Thai recipe for fried rice. Includes other veggies too, such as peas and yellow pepper, for a rice dish that sings with flavor, texture, and supreme freshness. The original creation of fried rice was a result of having too much left-over rice, and it's a happy coincidence that 'old rice' happens to work really well once it's fried. But if you only have fresh rice that will work too). The other bonus of fried rice is that you can adapt it to your taste, tossing in the ingredients you like best (like a stir-fry that way). Here I've made it optional to add a meat substitute, but it's equally delicious without it. The dish comes together quickly in the pan and it's a cinch to make too. Enjoy!
- 4-5 cups rice (cooked)
- 1 tablespoon sherry (or sweet cooking wine: I used mirin)
- 1 shallot (or 1/4 cup chopped purple onion)
- 1 chili (red, de-seeded and minced, or up to 1/4 tsp. chili flakes)
- 6-7 mushrooms (shiitake or another type, sliced)
- 1/3 celery stalk (thinly sliced)
- 1/2 pepper (yellow, diced)
- 1/4 cup peas (frozen)
- 1 egg (vegans omit)
- 2 green onions (sliced)
- 1 handful basil (fresh or coriander)
- 2 tablespoon vegetable oil
- For Stir-Fry Sauce:
- 4 tablespoons vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon sugar (brown)
Combine 'stir-fry sauce' ingredients together in a cup, stirring well to dissolve sugar. Set aside.
Heat large frying pan or wok over medium-high heat. Drizzle in oil and add the shallot. Stir-fry 1 minute, then add the chili and mushrooms. Stir-fry 2 minutes, until mushrooms have softened. Add a little cooking wine as you go to keep pan moist.
Add celery and yellow pepper and continue stir-frying 1 more minute.
Add rice and 1/4 of the stir-fry sauce, stir-frying everything together.
Push ingredients aside to create a clear space in the center of the pan. Drizzle in a little more oil and then crack in the egg. Quickly scramble, gradually incorporating into the rice.
Add peas and continue adding more sauce as you fry until rice is evenly colored. Taste-test as you go, adding more sauce until flavor/saltiness is to your liking. If still not salty enough after adding all the sauce, add more soy sauce. More chili can be added to, to taste.
Serve hot from the pan, adding a final topping of sliced spring onion and fresh basil or coriander. ENJOY!
If Using Leftover Rice:
- After a day or two in the refrigerator, leftover rice can become lumpy and dried out. Not to worry. Just drizzle a little vegetable oil onto your fingers or work through the rice, returning clumps back into individual grains (see this picture: Preparing Leftover Rice for Frying). The oil also helps add moisture back into the rice. The rice may seem hard and dry, but this can make for some of the best fried rice because it then stays light in the pan.