Mushroom Fried Rice with Pickled Ginger

Name: Mushroom Fried Rice with Pickled Ginger
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 4 Tbsps canola oil, divided; 2 mediums carrots, peeled, cut into 1/4-inch cubes; 227 grams cremini mushrooms, cleaned, stems removed sliced 1/4-inch thick; 4 eggs, cracked into a bowl, beaten lightly; 2 Tbsps light soy sauce; 2 Tbsps oyster sauce or vegetarian oyster sauce; 118 milliliters frozen green peas; 118 milliliters pickled ginger, chopped; 2 Tbsps rice wine; 2 scallions, ends trimmed, green parts thinly sliced; 227 grams shiitake mushrooms, cleaned, stems removed sliced 1/4-inch thick; 1 liters leftover white rice (break up any clumps with your fingers)

Mushroom Fried Rice with Pickled Ginger

Mushroom Fried Rice with Pickled Ginger might be just the Chinese recipe you are searching for. For $5.73 per serving, you get a main course that serves 4. One portion of this dish contains roughly 31g of protein, 21g of fat, and a total of 1300 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have canolan oil, carrots, pickled ginger, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Whisk together oyster sauce, soy sauce, and rice wine in a medium-sized bowl. Set aside.

Ingredients you will need

Oyster Sauce

Rice Wine

Soy Sauce

Equipment you will use

Whisk

Bowl

Heat a tablespoon of the canola oil in a large wok over high heat until smoking. Swirl the oil around to cover the bottom, and pour in the eggs. Stir-fry until eggs are cooked, breaking them up into small pieces with a wooden spoon.

Ingredients you will need

Cooking Oil

Egg

Equipment you will use

Wooden Spoon

Wok

Transfer eggs to a bowl and further break into 1/2-inch pieces. Wipe out wok.

Ingredients you will need

Egg

Equipment you will use

Bowl

Wok

Return wok to high heat and add another tablespoon oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Heat until smoking. Swirl the oil around to cover the bottom, and add as many of the mushrooms as will fit in one layer, approximately half. Stir-fry until tender, but before they become too soft, about 1 minute.

Ingredients you will need

Mushrooms

Cooking Oil

Transfer to bowl with the eggs, and repeat with remaining mushrooms. Wipe out wok.

Ingredients you will need

Mushrooms

Egg

Equipment you will use

Bowl

Wok

Return wok to high heat and add remaining tablespoon oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Heat until smoking. Swirl the oil around to cover the bottom, and add the carrots. Cook until they turn bright orange, about 30 seconds.

Ingredients you will need

Carrot

Orange

Cooking Oil

Add the rice, and stir-fry until very hot, making sure none sticks on the bottom of the wok.

Ingredients you will need

Rice

Equipment you will use

Wok

Add the cooked eggs and mushrooms, along with the frozen peas. Stir-fry until everything is warm.

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Mushrooms

Egg

Peas

Pour in the sauce, and stir-fry until the rice is evenly coated, and no remaining sauce is left. Turn off the heat and stir in half the scallions.

Ingredients you will need

Green Onions

Sauce

Rice

Divide the fried rice between four plates. Top with a generous helping of pickled ginger, along with some extra scallions if you'd like.

Ingredients you will need

Pickled Ginger

Green Onions

Rice

Serve immediately.

Equipment

Ingredients

Servings:

4Tbsps

canola oil, divided 2mediums

carrots, peeled, cut into 1/4-inch cubes 227grams

cremini mushrooms, cleaned, stems removed sliced 1/4-inch thick 4

eggs, cracked into a bowl, beaten lightly 2Tbsps

light soy sauce 2Tbsps

oyster sauce or vegetarian oyster sauce 118milliliters

frozen green peas 118milliliters

pickled ginger, chopped 2Tbsps

rice wine 2

scallions, ends trimmed, green parts thinly sliced 227grams

shiitake mushrooms, cleaned, stems removed sliced 1/4-inch thick 1liters

leftover white rice (break up any clumps with your fingers)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Gabrielskloof Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.