Prep 10 mins
Cook 20 mins
Spicy and fresh, this is the best way to use up those mushrooms and rice I can possible think of. Fresh mushrooms and szechuan paste (not the red stuff, the brown stuff) kick the whole thing up several wonderful notches, and the egg adds a nice note that makes it more like what we've all come to expect from fried rice.
- 1 1⁄2 cups cooked brown rice
- 2 1⁄4 cups mushrooms, sliced
- 3 cups frozen broccoli florets
- 1 egg
- 3 egg whites
- 4 scallions, diced
- 4 teaspoons szechuan seasoning salt
- 4 tablespoons szechuan chili paste
- 2 tablespoons soy sauce
- 2 cups vegetable stock
- 1 tablespoon peanut oil
- Bring the vegetable stock to a boil in a seperate pot. Add 1 tsp szechaun seasoning salt and 2 tbs of the chili paste, stir to mix.
- Place the broccoli and mushrooms in the stock and lower to a simmer, cover.
- Mix together 2 of the scallions, the eggs, and 1-2 tsp of the szechuan seasonings.
- Heat the peanut oil in a nonstick skillet.
- Add the eggs and scramble until almost done.
- Add the rice, soy sauce, scallions, and remaining seasonings. Stir-fry with eggs until everything is hot.
- Dredge the mushrooms and broccoli out of the simmering sauce mixture and add to stirfry.
- Heat all together, adding stock instead of oil, for another 5-10 minutes. Add more seasonings to taste.