Mushroom Fried Rice

Miraklegirl's Note:

This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe...

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Servings: 6

• 8 cloves garlic, sliced
• 1/2 lb fresh shiitake mushroom
• 1/2 lb white mushroom
• 3 bunches scallions, minced
• 3 1/2 tablespoons soy sauce
• 1 tablespoon chicken broth or 1 tablespoon vegetable broth
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 cups chilled white rice
• 2 tablespoons vegetable oil
• 3 tablespoons rice wine or 3 tablespoons sherry wine
• 1/4 cup chopped cilantro (optional)

Directions:

1. Mix the soy sauce and broth together in a small bowl.
2. Heat oil in a deep skillet or wok until hot but not smoking.
3. Add garlic and stir fry for 15 seconds or so.
4. Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
5. Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
6. Stir in scallions and cook until almost all liquid has evaporated.
7. Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
8. Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
9. Give the whole thing a good toss.

Reviews

[Lighthouse Rita]

Great recipe! I did make some changes because I did not have all the ingredients on hand. I used red cooking wine, instead of cooking sherry, a chopped sweet onion instead of a green onion and only white mushrooms. I cut the recipe into a little less than half and added one scrambled egg. Other than that I followed the recipe. Thanks for sharing.

[PinkCherryBlossom]

I really enjoyed this! The only change I made was to cut the serving size down to 1 (not recommended) I was slightly too salty but not so bad I couldn't eat it. This is a keeper and will be tampered with many times in the future!

[Jeff Serra]

Very good and so much lower in fat than the original! My family really enjoyed our asian style dinner...