Mushroom and Edamame Fried Rice
- 2 tablespoons vegetable oil
- 6 dried shiitakes, rehydrated until soft, stems removed, caps julienned
- 1-inch piece ginger, peeled and julienned
- 4 cups cooked day-old and chilled jasmine rice
- 1 large egg
- 1 cup edamame
- kosher salt to taste
- Add the oil in a large nonstick pan over medium heat. Add the mushrooms and ginger, and stir-fry until fragrant and light golden, about 3 minutes. Add the rice, gently breaking it up as it heats through, about 5 minutes.
- When the grains are hot and separated, add the egg and continue to stir-fry until both the yolk and white are incorporated. Cook until the grains are dry again, about 3 minutes. Add the edamame and cook until heated through, about 2 more minutes. Season with salt and serve.
Chilled day-old rice is essential to making successful fried rice. Traditional Chinese fried rice is delicate and light, yellow in color from the egg added during cooking—not the heavy, dark soy sauce brown familiar from many Chinese take-outs. Dried shiitake mushrooms have a far more concentrated flavor than the fresh ones. Be sure to get dried shiitakes for this recipe; otherwise you’ll miss their fragrant perfume.
What others are saying
Erik Lawrence says: