Mushroom Fried Rice, Mk3 Chili-Spiced

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.

• Ready In: 30 mins
• Serves: 2
• Yields: 2 Hungry Bowls

Ingredients

• 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

Directions

1. 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.
2. Place the broccoli and mushrooms in the stock and lower to a simmer, cover.
3. Mix together 2 of the scallions, the eggs, and 1-2 tsp of the szechuan seasonings.
4. Heat the peanut oil in a nonstick skillet.
5. Add the eggs and scramble until almost done.
6. Add the rice, soy sauce, scallions, and remaining seasonings. Stir-fry with eggs until everything is hot.
7. Dredge the mushrooms and broccoli out of the simmering sauce mixture and add to stirfry.
8. Heat all together, adding stock instead of oil, for another 5-10 minutes. Add more seasonings to taste.