Recipe by mish hoffmann
This recipe came to me one day when I decided I wanted to use up some day old rice I had sitting in the fridge. It's a bit like a fried rice but with a Japanese flavor. It is good as a meal or just as an accompaniment with your favorite meat and veggies.
- 1 tablespoon olive oil
- 1 tablespoon dry crushed red pepper
- 1 tablespoon of crushed garlic
- 3⁄4 cup soy sauce
- 1⁄4 cup oyster sauce
- 1 tablespoon chicken stock powder (can be omitted if vegetarian)
- 1⁄4 cup water
- 4 field mushrooms
- 2 slices bacon (can be omitted if vegetarian)
- 4 cups cooked brown rice (day or two old is best) or 4 cups white rice (day or two old is best)
- 2 sheets of dried nori (Japanese seaweed)
- 1⁄4 cup soy sauce (optional) or 1⁄4 cup water (optional)
Directions See How It's Made
- Heat oil in wok or deep pan Add first 6 ingredients to the wok and stir for 2-3 minutes on a low heat (do not let it burn) Add mushrooms and bacon and sauté on medium heat for five minutes or till mushrooms are soft Add rice and stir over a medium heat for another five minutes Add extra 1/4 cup of soy sauce/water if the mixture is too dry or sticking.
- Crumble the nori into the rice mixture and stir till the nori is soft and the mixture is heated through.
- Remove from the heat and enjoy!
- Note: I've also added julienned veggies (carrots, snow peas and broccoli) to this recipe as well.