Ingredients
- 1 1/2 cups short grain brown rice (or jasmine rice) (300 g), day-old or cooked ahead of time and cooled completely
- 3 tablespoons olive oil
- 200 g cremini mushrooms, thinly sliced
- 150 g king oyster mushrooms, sliced lengthwise
- 100 g shiitake, stems removed, caps sliced
- 1/2 teaspoon sambal oelek (or dried red-pepper flakes, to taste)
- 1 tablespoon freshly peeled and grated ginger
- 4-5 green onions including greens, thinly sliced
- 1/4 cup soy sauce (60 ml / 4 tablespoons)
- 3/4 cup fresh or frozen peas (100 g) (about 250 g in the pod)
- 1 teaspoon sesame oil
- Sea salt, to taste
- Fried egg, for serving, optional
Instructions
- In a large non-stick skillet or wok, heat 1 tablespoon of the oil over medium-high to high heat. Add half the mixed mushrooms and cook, stirring often, until tender and golden-brown, about 5-7 minutes. Transfer to a plate. Repeat by adding another tablespoon of oil, and the remaining mushrooms. Once cooked, transfer these mushrooms to the plate.
- In the same frying pan, heat the remaining tablespoon of cooking oil over medium heat. Add the sambal oelek, ginger, and green onion and cook, stirring, until fragrant, about 30 seconds. Increase the heat to medium-high to high heat. Add the rice, peas and soy sauce, and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
- Then add mushrooms. Cook, stirring, until everything's warm, another 2 minutes, or so. Remove the pan from the heat and stir in the sesame oil. Serve immediately, top with fried egg (optional). Enjoy!
Nutrition
Notes
- Using leftover or precooked rice is key to a good fried rice recipe. The rice should be cooked at least 2-3 hours before it is fried, so that it has time to completely cool. If you don’t have pre-cooked rice then simply cook your rice and then spread it out onto a baking tray to allow it to cool completely before proceeding with the recipe. See more tips above.