Total Time
18mins
Prep 10 mins
Cook 8 mins

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

Ingredients Nutrition

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.
Most Helpful

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.

Lighthouse Rita February 02, 2011

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!

PinkCherryBlossom January 20, 2007

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

Jeff Serra September 19, 2006