Fried Rice with Shiitake Mushrooms and Peas
Aromatic basmati rice and a little fresh ginger help boost the umami effect of this classic dish.
Ingredients1 tablespoon toasted sesame oil
2 scallions, thinly sliced
1 tablespoon grated fresh gingerroot
1 cup (2 ounces) sliced fresh shiitake mushrooms
1 large carrot, peeled and shredded (makes 3/4 cup)
1/2 cup (2 1/2 ounces) frozen peas
2 cups cooked brown basmati rice, chilled
2 tablespoons naturally brewed soy sauce, or to taste
1 teaspoon Asian garlic-chili sauce (optional)
2 large eggs, lightly beaten
2 tablespoons chopped fresh cilantro
2 teaspoons toasted sesame seeds (optional)
Nutrition Facts380 calories, 9 g fat (2 g saturated), 68 g carbohydrates, 12 g protein, 6 g fiber, 570 mg sodium (24% Daily Value).
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Directions1. In a large nonstick skillet or wok over medium-high heat, warm oil.
2. Add scallions and ginger; stir-fry 1 minute. Add mushrooms and carrot; stir-fry 1 minute more. Add peas, rice, soy sauce, and garlic-chili sauce, if desired; stir-fry 2 minutes, or until peas and rice are heated through. Add eggs, stirring constantly; stir-fry 1 minute, or until eggs begin to brown.
3. Remove from heat. Stir in cilantro. Sprinkle with sesame seeds, if desired, before serving. (Note: Toast sesame seeds in a small dry skillet over medium-low heat, stirring often, 3 to 5 minutes, or until golden. Remove from skillet immediately to prevent burning.)